Potato Salad Recipe

Cook potatoes

Place whole, unpeeled 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; cook until potatoes are fork-tender, about 15–20 minutes depending on size. Start checking at 12 minutes for smaller pieces. Drain and let cool slightly until safe to handle.

Cook eggs

While potatoes cook, place eggs in a small pot, cover with cold water, bring to a boil, then turn off heat and cover. Let sit 10 minutes for hard-boiled eggs. Transfer eggs to an ice bath, cool 5 minutes, then peel and roughly chop.

Prep potatoes after cooking

When potatoes are cool enough to handle but still warm, peel if desired (skins can be left on for texture). Cut into 3/4-inch to 1-inch chunks. Place in a large mixing bowl.

Make dressing

In a medium bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard (if using), white wine vinegar, 1 teaspoon black pepper, and 1/2 teaspoon celery seed (if using). Taste and adjust seasoning; add a pinch of salt if needed. If you prefer a thinner dressing, whisk in 1–2 tablespoons of the potato cooking liquid.

Prepare mix-ins

To the bowl with potatoes, add diced celery, sliced green onions, diced pickles/cornichons, sweet pickle relish (if using), chopped dill, and chopped hard-boiled eggs. Gently fold to combine.

Combine dressing and potatoes

Pour the dressing over the warm potato mixture and gently fold until pieces are coated but not mashed. Warm potatoes absorb flavor and create a creamier texture. Taste and adjust salt and pepper as needed.

Transfer potato salad to a covered container and refrigerate at least 1 hour (preferably 2–4 hours) to allow flavors to meld. For best texture, serve chilled or slightly cool. Just before serving, sprinkle with smoked paprika and chopped parsley. Adjust final seasoning with salt and pepper to taste.

Storage: Keep refrigerated in a sealed container for up to 3–4 days. Stir before serving; if the dressing stiffens, let sit at room temperature 10–15 minutes or stir in a teaspoon of lemon juice or milk to loosen.