Potatoe Salad Recipe

Wash and cut

Rinse the red potatoes under cold water to remove dirt. Trim any blemishes but leave the skin on. Cut potatoes into roughly 1-inch chunks so they cook evenly.

Boil

Place cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 10–15 minutes depending on chunk size.

Drain and dry

Drain potatoes in a colander. Return them to the hot pot off the heat for 1–2 minutes and gently shake the pot to evaporate excess moisture. Let cool until warm (not hot), about 15 minutes.

While potatoes cook, combine the mayonnaise, Dijon mustard, yellow mustard (if using), white wine vinegar, sugar, remaining 1 teaspoon kosher salt, black pepper, and chopped fresh dill in a medium bowl. Whisk until smooth and taste; adjust salt, pepper, or vinegar to your preference.

If using celery seed, stir it into the dressing now.

Dice the dill pickles into small pieces (about 1/4-inch). Finely dice the onion and celery. If using hard-boiled eggs, peel and chop them into bite-sized pieces.

To tame a sharp raw onion, you can soak the diced onion in cold water for 5 minutes, then drain and pat dry before adding to the salad.

Place the warm potato chunks in a large mixing bowl. Add the diced pickles, onion, celery (if using), and chopped eggs (if using).

Pour about two-thirds of the dressing over the potatoes and gently fold with a rubber spatula or large spoon until evenly coated. Use gentle motions to avoid mashing the potatoes; it's okay to leave some chunks intact for texture.

Taste and add more dressing as needed. Adjust seasoning with additional salt, pepper, or a splash of vinegar if it needs more brightness.

Cover the potato salad and refrigerate for at least 1 hour to let flavors meld; for best flavor chill 3–6 hours. The salad can be made up to 24 hours ahead; stir before serving.

Before serving, garnish with chopped chives or parsley and a light sprinkle of smoked or sweet paprika. Serve cold or slightly chilled.