Potato Salad Recipe

Prepare potatoes

Wash potatoes well. If using mixed sizes, cut larger ones into evenly sized 1‑1.5 inch pieces so all pieces cook uniformly. Leave smaller potatoes whole or halved.

Place potatoes in a large pot and add cold water to cover by about 1 inch. Add 2 tbs kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until fork‑tender, about 12–18 minutes depending on size. Test by piercing the largest chunk with a fork; it should meet little resistance.

While potatoes cook, finely dice the dill pickles and measure the sweet relish. Drain potatoes in a colander and let sit 5 minutes to steam off excess moisture (this keeps salad from getting watery).

When potatoes are cool enough to handle but still warm, transfer to a large mixing bowl and gently toss with the diced pickles and relish. Warm potatoes absorb dressing better.

Finely mince the red onion and dice the celery. If you prefer a milder onion flavor, rinse the minced onion briefly under cold water and drain well.

Chop the parsley and dill (if using) and add to the bowl with the warm potatoes so herbs release aroma into the salad.

Make the dressing

In a separate medium bowl combine 3 cups mayonnaise, 2 tbs Dijon mustard, 1 tbs yellow mustard, 2 tbs apple cider vinegar, 1 tsp granulated sugar, 1 tsp celery seed, 1 tsp freshly ground black pepper, and 3/4 tsp kosher salt. Whisk until smooth and slightly glossy. Taste and adjust seasoning — add a little more vinegar for brightness or a pinch more sugar to balance acidity.

Add the minced red onion and diced celery to the dressing and mix to coat. This softens the onion and slightly mellows the celery's crunch.

Pour the dressing and vegetable mixture over the warm potatoes, pickles, and relish. Gently fold using a silicone spatula or large spoon to coat potato pieces, taking care not to mash them. Work from the bottom of the bowl so dressing distributes evenly.

If using hard‑boiled eggs, fold in chopped eggs now, reserving a couple of spoonfuls to sprinkle on top for presentation.

Taste and adjust: add more salt, pepper, or vinegar if needed. If the salad seems dry, add 1–2 tbs mayonnaise at a time until desired creaminess is reached.

Cover tightly and refrigerate at least 2 hours, preferably overnight, to let flavors meld. Potato salad can be served chilled or at cool room temperature (remove from refrigerator 15–30 minutes before serving if you prefer it less cold).

Before serving, give the salad a final gentle stir, garnish with chopped reserved eggs, a sprinkle of paprika, and extra parsley or dill as desired.