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 & Dressing Base
Aromatics & Mix-ins
Finishing & Seasoning
Method
Potatoes & Dressing Base
- 1
Prepare and cook potatoes
Place whole, unpeeled medium potatoes in a large pot and cover with cold water by 1 inch. Add 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 knife, 15–20 minutes depending on size. Drain in a colander and let cool until just warm.
- 2
Warm peel and dice
When potatoes are cool enough to handle but still warm, peel if desired (skins left on give texture) and cut into roughly 3/4–1 inch chunks. Place chunks in a large mixing bowl.
- 3
Make the dressing
In a separate bowl, whisk together 1 cup mayonnaise, 1/4 cup Greek yogurt, 2 teaspoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, and 1 teaspoon freshly ground black pepper until smooth and slightly glossy. Taste and adjust balance — add a little more vinegar if it needs brightness or a touch more sugar if too sharp.
Aromatics & Mix-ins
- 4
Prepare mix-ins
While potatoes cook, finely dice 2 celery stalks (about 2 cups packed), 1/2 cup red onion, and 1/2 cup pickles. Chop 1/4 cup parsley and 1 tablespoon dill if using. Chop 3 hard-boiled eggs if using.
- 5
Combine ingredients
Add the diced celery, red onion, pickles, chopped parsley, and chopped eggs (if using) to the bowl with the warm potato chunks. Pour the prepared dressing over the potatoes and mix gently with a large spoon or spatula to coat — avoid overworking to keep potatoes from turning mushy. Adjust consistency: if the salad seems too thick, stir in up to 1 teaspoon extra-virgin olive oil or 1–2 teaspoons milk or water.
Finishing & Seasoning
- 6
Season and chill
Taste the salad and add up to 1 teaspoon salt and an additional 1/2 teaspoon black pepper as needed. Transfer to a covered container and refrigerate for at least 1 hour to let flavors meld; overnight is best for maximum flavor.
- 7
Serve
Before serving, give the salad a gentle stir, adjust seasoning if necessary, and sprinkle with 1/2 teaspoon sweet paprika and a little extra chopped parsley or dill for color. Serve chilled or at cool room temperature.