Potato Salad Recipe

Prepare potatoes

Wash potatoes. If using larger russets, cut into 2–3 cm (about 1 inch) chunks so they cook evenly. Leave small Yukon Golds whole or halved depending on size.

Place potatoes in a pot and cover with cold water by about 2 cm (1 inch). Add 1/2 tsp salt. Bring to a gentle boil, then reduce to a simmer and cook until fork-tender, about 12–18 minutes depending on size. Test by piercing the largest piece—should give without falling apart.

Steam carrots and peas

While potatoes cook, peel and slice the carrot into thin half-moons. Bring a small pot of water to a boil, add the carrot and cook 2 minutes, then add the frozen peas and cook 1 more minute until bright and tender. Drain and rinse under cold water to stop cooking. Set aside.

Cool and mash potatoes

When potatoes are cooked, drain well and return to the warm pot off heat for 1 minute to let residual steam dry them. Transfer to a bowl and gently mash with a fork or potato masher leaving some small lumps for texture. Allow to cool to near room temperature (about 10 minutes).

Prepare cucumber & onion

Thinly slice the cucumber into half-moons. Lightly salt the cucumber slices and let sit 5 minutes, then squeeze out excess water with your hands or a paper towel. Finely dice the yellow onion and rinse under cold water to take off sharpness; drain well.

Chop the pickles or relish finely. In a small bowl combine the 1 tsp salt, 1/2 tsp sugar and 1/4 tsp black pepper and mix briefly to dissolve sugar. Taste and adjust — this mix seasons the salad so it should be balanced but not overly salty.

In a separate bowl whisk together the 4 tbs mayonnaise, 1 tsp rice vinegar and 1 tsp Dijon mustard (if using) until smooth. Add the pickle/relish and the seasoning mix and whisk to combine. The dressing should be creamy with a slight tang; adjust vinegar or mayo to reach desired creaminess.

Into the bowl with warm-but-not-hot mashed potatoes add the drained cucumber, drained onion, blanched carrots and peas. Pour the dressing over the vegetables and gently fold with a spatula until everything is evenly coated. Avoid overworking — leave some potato texture.

Taste and adjust seasoning with additional salt, sugar or pepper if needed. If mixture seems dry, add another 1/2–1 tbs mayonnaise. Chill the salad for at least 30 minutes to let flavors meld (you can serve sooner if desired).

Garnish and serve

Roughly chop the hard-boiled eggs and fold half into the salad, reserving the other half for topping. Serve on a bed of shredded lettuce if using, sprinkle chopped chives/scallion on top, and finish with the reserved egg pieces. Serve chilled or at cool room temperature.