Potato Salad Recipe

Cook potatoes

Wash and scrub the potatoes. Cut into 1-inch uniform cubes (leave skins on if using Yukon Gold). Place potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–12 minutes depending on size. Drain well in a colander and let steam for 5 minutes to remove excess moisture.

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 and cover; let sit 10 minutes for hard-boiled yolks. Transfer eggs to an ice bath for 5 minutes, then peel and finely chop or dice. Reserve.

Once potatoes are slightly cooled but still warm, transfer to a large mixing bowl.

In a medium bowl combine mayonnaise, Dijon mustard, apple cider vinegar, remaining 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until smooth and well blended. Taste and adjust acidity or seasoning — add up to 1 more teaspoon vinegar or 1/4 teaspoon salt if desired.

Add the chopped eggs, diced celery, diced red onion, and diced pickles to the bowl with warm potatoes.

Pour the dressing over the potato mixture while the potatoes are still slightly warm; gently fold with a silicone spatula or large spoon until everything is evenly coated and potatoes retain shape. Stir in chopped chives and chopped dill (if using).

Taste and adjust seasoning: add up to 1/2 teaspoon additional salt and pepper to taste. If the salad seems thick, fold in 1–2 tablespoons cold water or milk to loosen to desired consistency.

Cover the bowl with plastic wrap and refrigerate at least 1 hour, preferably 3–4 hours or overnight to let flavors meld. If chilling overnight, give it a gentle stir before serving and adjust seasoning if needed.

Before serving, transfer to a serving bowl, sprinkle smoked paprika over the top and additional chopped chives if desired. Serve chilled or at cool room temperature.