Potato Salad Recipe

Prepare potatoes

Scrub the potatoes well. If using small red or fingerling potatoes you can leave skins on; for larger Yukon Golds cut into 3/4- to 1-inch chunks to produce about 6 cups diced. Place potatoes in a large pot and add cold water to cover by 1 inch. Add 1 teaspoon salt to the water.

Cook potatoes

Bring pot to a gentle boil over medium-high heat. Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size. Avoid overcooking to keep pieces intact.

Cool potatoes

Drain potatoes in a colander and return to the warm pot off heat for 1–2 minutes to allow steam to escape (this dries them slightly). Transfer to a large bowl and allow to cool to warm (10–15 minutes) before tossing with dressing so potatoes absorb flavor without melting the dressing.

Prep vegetables

While potatoes cook, hard-boil the eggs. Place eggs in a small saucepan, cover with cold water by an inch, bring to a boil, then remove from heat and cover. Let sit 10 minutes. Transfer eggs to an ice bath, peel and chop. Meanwhile finely dice the celery, thinly slice the green onions (white and green parts), and finely chop the dill pickles. Chop parsley and set aside.

Make the dressing by whisking together mayonnaise, Greek yogurt (or sour cream), Dijon mustard, apple cider vinegar, sugar, kosher salt, black pepper, and celery seed (if using) in a medium bowl until smooth and slightly glossy. Taste and adjust seasoning — add a little more vinegar for brightness or more mustard for tang.

Reserve about 1/4 cup of the dressing to toss with warm potatoes initially; this helps the potatoes absorb flavor. Combine the remaining dressing with the diced celery, pickles, green onions (reserve a teaspoon of green onion for garnish) and chopped parsley.

Toss warm potatoes gently with the reserved 1/4 cup dressing to coat. Fold in the dressing-vegetable mixture until potatoes are evenly coated. Add chopped hard-boiled eggs and fold gently to combine, leaving some egg pieces for garnish if desired.

Taste and adjust seasoning with additional salt, pepper or vinegar if needed. Transfer potato salad to a serving bowl, sprinkle with sweet paprika, chopped egg halves or pieces, and the reserved green onion slices and parsley for garnish.

Chill for at least 1 hour before serving to allow flavors to meld, or serve immediately if preferred. Potato salad will keep covered in the refrigerator for 3–4 days.