Potato Salad Recipe

Prepare potatoes

Wash potatoes scrub clean. Leave skin on for texture. Cut large potatoes into roughly 1-inch chunks so pieces are similar size for even cooking.

Cook potatoes

Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a rolling boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, 12–15 minutes depending on size. Test with a fork — it should slide in with little resistance but not crumble.

Cook eggs

While potatoes simmer, place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover. Let sit 10–12 minutes for hard-boiled yolks. Transfer eggs to an ice bath when done to stop cooking.

Drain and cool potatoes

When potatoes are done, drain them in a colander and let steam-dry for 5 minutes to remove excess moisture. While still warm, gently toss potatoes with about 1 tablespoon mayonnaise to keep them creamy (optional). Let cool to room temperature.

Peel and chop eggs

Peel cooled eggs and roughly chop into bite-size pieces. Reserve a few slices of egg white or a sprinkle of yolk for garnish if desired.

While potatoes cool, finely dice the celery, pickles (or measure relish), and thinly slice the green onions. Chop parsley and dill. Combine the diced celery, pickles, and green onions in a mixing bowl large enough to hold potatoes and dressing.

In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, sugar, remaining 1 teaspoon kosher salt, and black pepper until smooth and well combined. Taste and adjust seasoning — add up to 1/2 teaspoon extra salt or a splash more vinegar if needed.

Add cooled potatoes and chopped eggs to the bowl with the vegetables. Pour the dressing over the mixture and gently fold with a spatula until everything is coated. Be careful not to mash the potatoes; fold until evenly distributed.

Fold in chopped parsley and dill, reserving a small amount for garnish. Taste and adjust seasoning with salt and pepper as needed.

Transfer the potato salad to a serving bowl, sprinkle with smoked paprika and reserved herbs/egg pieces for garnish. Chill for at least 1 hour to let flavors meld (overnight is best), or serve immediately at room temperature.