Potato Salad Recipe

Prepare and cook potatoes

Wash the potatoes and, if large, cut into roughly 1–1.5 inch chunks so pieces are similar size. Keep skin on for texture and to prevent waterlogging. Place potatoes in a large pot and add water to cover by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a medium simmer and cook until potatoes are tender when pierced with a paring knife, about 12–18 minutes depending on size.

While potatoes cook, prepare an ice bath (bowl of cold water and ice) if you want to stop cooking quickly for firmer chunks; otherwise drain hot for a slightly creamier texture. Reserve 1/4 cup of the hot potato cooking liquid before draining.

Drain potatoes in a colander and let steam-dry for 2–3 minutes. If you prefer a creamier salad, mash a few pieces against the side of the pot and mix them back in.

While potatoes cook, finely dice celery, red onion, and pickles. Chop herbs (parsley and dill). If using eggs, place eggs in a small pot, cover with cold water, bring to a gentle boil, then simmer 9–11 minutes; transfer to ice bath, peel, and chop.

Place diced celery, onion, pickles, chopped eggs (if using), chopped parsley, and dill in a large mixing bowl.

In a separate bowl combine mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar, sugar, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning — add a splash of the reserved hot potato cooking liquid if you want to loosen the dressing slightly; this helps it cling to potatoes.

Add warm (not piping hot) drained potatoes to the bowl with aromatics. Pour the dressing over the potatoes and gently fold with a wide spatula or large spoon until evenly coated. Work gently to keep some potato texture.

Sprinkle in celery seed and fold lightly. Taste and adjust salt and pepper as needed. If the salad seems dry, add up to 2 tablespoons of reserved cooking liquid or extra mayonnaise.

Transfer to a serving bowl, cover, and chill at least 1 hour to let flavors meld (ideally 3–4 hours or overnight). Before serving, sprinkle paprika over the top and garnish with a few extra chopped herbs if desired. Serve chilled or at cool room temperature.