Potato Salad Recipe

Prepare and cook potatoes

Place the peeled and cubed potatoes in a large pot and cover with cold water. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–12 minutes depending on cube size.

Drain and cool

Drain the potatoes in a colander and spread them out on a baking sheet or in a bowl to cool slightly for 10 minutes. While still warm (not hot), gently toss to remove excess steam — this helps dressing absorb without turning potatoes mushy.

Make the dressing

In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until smooth and well combined. Taste and adjust seasoning — dressing should be tangy with a touch of sweetness.

Prepare mix-ins

Chop the hard-boiled eggs, finely dice the celery and red onion, and measure the sweet pickle relish and sliced chives.

Combine potatoes and dressing

Place the warm (not hot) potatoes in a large mixing bowl. Pour about two-thirds of the dressing over the potatoes and gently fold with a rubber spatula or wooden spoon until potatoes are evenly coated. Let sit 5 minutes to absorb.

Add remaining ingredients

Add the chopped eggs, diced celery, diced red onion, and sweet pickle relish to the potatoes. Add the remaining dressing a little at a time until you reach your preferred creaminess. Gently fold to combine, taking care not to break the potatoes.

Adjust seasoning and chill

Taste and adjust salt and pepper to your liking. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour (up to overnight) to meld flavors. If refrigerating longer, stir once before serving and add a splash of vinegar or a bit more mayo if it seems dry.

Before serving, sprinkle the top with sliced chives and a light dusting of paprika. Give a final gentle stir and serve chilled or at cool room temperature. Provide additional salt and pepper for guests to season to taste.