Potato Salad Recipe

Prepare potatoes

Rinse the potatoes and, if large, cut into uniform 1-1.5 inch chunks so they cook evenly. Leave small potatoes whole or halved. Place potatoes in a large pot and add cold water to cover by about 1 inch. Add 1 tablespoon kosher salt.

Cook potatoes

Bring to a boil over high heat, then reduce to a gentle boil and cook until a knife slides easily into the potato but the pieces are still firm (about 12–15 minutes depending on size). Test a few pieces for doneness.

Eggs (start with eggs while potatoes cook)

While potatoes are cooking, place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a simmer and cook for 10 minutes for hard-boiled yolks. Immediately transfer eggs to an ice bath to stop cooking.

Shock potatoes

When potatoes are tender, drain them in a colander and immediately pour a bowl of ice-cold water over them or transfer to an ice bath to stop cooking. Let cool for 5 minutes, then drain well and transfer to a large mixing bowl.

Peel and chop eggs

Peel the cooled eggs and chop coarsely. Set aside.

In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, olive oil, and honey until smooth and emulsified. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust balance — add a little more vinegar if you want tang, or a pinch more honey if too sharp.

To the bowl with drained warm (or cooled) potatoes, add the finely diced celery, finely diced red onion, chopped fresh dill, and optional sweet pickle relish. Gently fold in the chopped eggs.

Pour the dressing over the potato mixture. Using a spatula or wooden spoon, gently fold until potatoes are coated but not smashed — take care to keep some potato texture. If mixture feels dry, add up to 1–2 tablespoons more mayonnaise or a splash of olive oil.

Season to taste with additional salt and pepper. Transfer potato salad to a serving bowl, sprinkle with paprika for color, and garnish with a little extra chopped dill if desired.

Chill for at least 1 hour to let flavors meld (can be served immediately if needed), then serve cold or at cool room temperature. Store leftovers covered in the refrigerator for up to 3–4 days.