Potato Salad Recipe

Prep potatoes

Wash potatoes thoroughly. If using larger potatoes, cut into 1–1.5 inch chunks so pieces are roughly uniform. Leave small red potatoes whole or halved.

Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until a paring knife slides easily into the potato (10–15 minutes depending on size).

While potatoes cook, prepare an ice bath (large bowl of cold water with ice). When potatoes are tender, drain them in a colander and immediately transfer to ice bath for 5 minutes to stop cooking and firm edges. Drain again and let excess water evaporate for a few minutes.

In a medium bowl combine 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon celery seed, 1 teaspoon black pepper, and 3 teaspoons kosher salt. Whisk until smooth and slightly thickened.

Taste the dressing and adjust seasoning — add more vinegar for brightness, more mustard for tang, or a pinch more sugar if you prefer slightly sweet. Set aside.

While potatoes cool, finely dice the celery stalks and the 1/2 small yellow onion. Chop chives and roughly chop the hard-boiled eggs. Combine diced celery, onion, chives, chopped eggs, and 1/4 cup sweet pickle relish in a large mixing bowl.

Add the slightly cooled potatoes to the bowl. Gently fold potatoes into the add-ins so pieces remain mostly intact; break a few pieces to create creaminess but avoid mashing completely.

Pour the prepared dressing over the potato mixture. Gently fold until everything is evenly coated. Taste and add additional kosher salt or 1/2 teaspoon ground black pepper if needed.

Cover and refrigerate for at least 1 hour to let flavors meld (2–4 hours is better). Potato salad can be made a day ahead; add a splash of extra vinegar or mayonnaise before serving if it seems dry.

Just before serving, transfer to a serving bowl and sprinkle 1/2 teaspoon paprika over the top and 1 tablespoon chopped fresh parsley if using. Garnish with additional chopped chives or sliced egg halves if desired.