Potato Salad Recipe

Prepare and cook potatoes

Wash potatoes and cut into roughly 1-inch cubes (leave skins on for texture if using Yukon gold). Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of the salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size. Test a piece for doneness; it should break apart but not be mushy.

Cook eggs

While potatoes cook, place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat, cover, and let sit for 10 minutes for hard-boiled yolks. Transfer eggs to an ice bath to stop cooking and make peeling easier. Peel and chop when cool.

Drain and cool potatoes

Drain potatoes in a colander and let sit for 5 minutes to steam off excess moisture; spread on a rimmed sheet tray or bowl to cool faster. If potatoes are hot, allow them to cool for 10–15 minutes until warm (not piping hot) before mixing so the dressing doesn’t become oily.

Prepare vegetables

While potatoes cool, finely dice the celery, red onion, and dill pickles. Chop the parsley and slice the chives. Combine the diced vegetables and herbs in a medium bowl and set aside.

Make the dressing by combining mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, remaining 1/2 teaspoon salt (reserve the other teaspoon used for boiling), and freshly ground black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning with more vinegar for brightness, salt for seasoning, or sugar for balance.

If you prefer a lighter dressing, substitute half the mayonnaise with plain yogurt or sour cream; mix thoroughly.

Combine potatoes and vegetables: Gently transfer warm (not hot) potato cubes to the bowl with the diced celery, onion, pickles, parsley, and chives.

Add chopped eggs: Fold in the chopped hard-boiled eggs, reserving a few slices for garnish if desired.

Add dressing and mix: Pour the dressing over the potato mixture. Using a large spoon or spatula, gently fold until all pieces are coated. Be careful not to over-mash the potatoes; you want a slightly chunky texture.

Adjust seasoning: Taste and adjust for salt and pepper. If the salad seems dry, add a tablespoon of water, milk, or more vinegar to reach desired creaminess.

Chill and meld flavors: Cover and refrigerate at least 1 hour (preferably 3–6 hours or overnight) for flavors to meld. Chill uncovered for 10–15 minutes before serving if desired to take the chill off slightly.

Garnish and serve: Just before serving, sprinkle smoked paprika over the top for color and a hint of smokiness and garnish with extra chopped parsley or dill and reserved egg slices.