Large Potato Salad Recipe

Prepare potatoes

Scrub the potatoes and trim any blemishes. Cut into roughly 1-inch cubes for even cooking (if using small potatoes, halve or quarter as needed). Place the cut potatoes in a large pot and cover with cold water by about 1 inch.

Add 1 teaspoon of the kosher salt to the pot of potatoes. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork but not falling apart — about 12–15 minutes depending on size. Start checking at 10 minutes.

While the potatoes cook, make hard-boiled eggs: place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit 10–12 minutes. Transfer eggs to an ice bath to stop cooking, then peel and set aside.

When potatoes are done, immediately drain in a colander and let sit for 5 minutes to allow excess steam to escape (this helps them hold their shape). If you prefer slightly crisper edges, return the drained potatoes to the warm pot off the heat for 1–2 minutes and gently shake the pot to dry them slightly. Allow potatoes to cool until warm (not piping hot) before tossing with dressing.

In a medium bowl, combine 1.5 cups mayonnaise and 0.5 cup plain Greek yogurt. Whisk until smooth.

Add 2 tablespoons Dijon mustard, 2 tablespoons yellow mustard, 2 tablespoons apple cider vinegar, and 1 tablespoon pickle juice to the mayo mixture. Whisk to emulsify.

Stir in 1 teaspoon granulated sugar, 1 teaspoon celery seed, and 1 teaspoon freshly ground black pepper. Add the remaining 1.5 teaspoons of kosher salt (so total kosher salt from ingredients equals 2.5 tsp). Taste and adjust: add more vinegar for brightness, more pickle juice for tang, or a pinch extra salt if needed.

Chop the mix-ins: thinly slice or finely chop 3 celery stalks (aim for about 1 to 1 1/2 cups chopped), finely dice 1 medium red onion (about 1 cup), chop 1 cup dill pickles, thinly slice 3 scallions (white and green parts), and chop 2 tablespoons fresh dill. Roughly chop the peeled hard-boiled eggs into bite-size pieces.

In a very large mixing bowl combine the warm (not hot) potatoes and the chopped eggs. Add the chopped celery, red onion, pickles, and scallions.

Pour the dressing over the potato mixture. Using a large rubber spatula or wooden spoon, gently fold and toss until everything is evenly coated. Taste and adjust seasoning with salt and pepper or a splash more pickle juice or vinegar if desired.

Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld (2–4 hours is better). If serving the same day, check seasoning again after chilling and adjust.

Just before serving, transfer potato salad to a serving bowl and sprinkle 1 teaspoon paprika over the top for color. Garnish with additional chopped dill or sliced scallions if desired.