Potato Salad Recipe

Prep potatoes

Wash potatoes thoroughly. If they are large, cut into roughly 1-inch chunks so pieces are uniform. Leave small potatoes whole or halved.

Cook potatoes

Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes for 1-inch chunks (adjust time for size). Drain and return to the pot off the heat for 2 minutes to allow excess moisture to steam off.

Cook eggs

While potatoes cook, place eggs in a small saucepan, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and let sit covered for 10 minutes for hard-boiled eggs. Transfer eggs to an ice bath, cool 5 minutes, peel, and chop coarsely.

Once potatoes are cool enough to handle but still warm, roughly chop into bite-sized pieces (leave some larger chunks for texture). Place in a large mixing bowl and let cool to room temperature (30–40 minutes) or use immediately if you plan to serve warm.

Trim celery and finely dice to yield about 2 cups. Thinly slice green onions (white and green parts). Mince pickles into small pieces (about 2 tablespoons once minced if using relish instead). Chop fresh dill and parsley if using.

Add the diced celery, sliced green onions, minced pickles (or relish), chopped dill (if using), and chopped hard-boiled eggs to the bowl with the cooled potatoes.

Make dressing

In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish (or extra minced pickles), sugar, 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until smooth and cohesive. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or a splash more vinegar if desired.

Pour the dressing over the potato mixture. Gently fold with a rubber spatula or large spoon until ingredients are evenly coated. Be careful not to overmix to avoid breaking the potatoes into mush.

Cover and chill the potato salad for at least 1 hour to let flavors meld. For best flavor, refrigerate 4 hours or overnight. If the mixture seems dry after chilling, stir in 1–2 tablespoons mayonnaise or a splash of milk to reach desired creaminess.

Before serving, taste and adjust salt and pepper. Transfer potato salad to a serving bowl, sprinkle with paprika and chopped parsley. Optionally garnish with additional sliced green onions or a few pickle slices.

Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 3–4 days.