Potato Salad Recipe
Make Potato Salad Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Eggs
Dressing
Veggies & Mix-ins
Seasoning & Garnish
Method
Potatoes & Eggs
- 1
- 2
Boil potatoes
Place the potatoes in a large pot and add 8 cups of cold water and 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork, about 12–18 minutes depending on size.
- 3
Cook eggs
When potatoes have about 8 minutes remaining, add the 4 large eggs to a small saucepan of simmering water (or cook them in a separate pot). Simmer eggs for 10 minutes for firm yolks. Transfer eggs to an ice bath immediately after cooking.
- 4
Dressing
- 5
Combine dressing ingredients
In a medium bowl, whisk together 3/4 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons white vinegar, 1 tablespoon pickle juice, 1 tablespoon granulated sugar, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon celery seed until smooth and slightly glossy.
- 6
Taste and adjust
Taste the dressing and adjust acidity or sweetness as needed: add up to 1 additional teaspoon vinegar for tang or up to 1/2 teaspoon more sugar for balance. Dressing should be tangy-smooth but not overly thick.
Veggies & Mix-ins
- 7
Prepare vegetables
Thinly slice 1 cup celery, finely dice 1/2 cup red onion, and chop 1/2 cup dill pickles. Chop 2 tablespoons fresh chives. Place all prepared vegetables in a large mixing bowl.
- 8
Assembly & Final Seasoning
- 9
Mix potatoes with dressing
Add the warm (or room-temperature) potato chunks to the large bowl with vegetables and eggs. Pour the dressing over the mixture and fold gently with a spatula until everything is coated, being careful not to mash the potatoes. Use enough dressing to coat but keep some texture — you may not need every drop.
- 10
Season to taste
Add 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper to the salad. Gently mix, then taste and adjust salt/pepper/vinegar as desired. If the salad tastes flat, add a teaspoon of pickle juice or vinegar.
- 11
Chill
Cover the potato salad and refrigerate for at least 30–60 minutes to let flavors meld. Chilling also firms up the salad for easier serving.
- 12
Garnish and serve
Before serving, sprinkle 1 teaspoon smoked paprika over the top and scatter the reserved egg slices and chopped chives. Serve cold or at cool room temperature.
