Potato Salad Recipe

Prepare potatoes

Wash 2 lb potatoes. If small/new potatoes, leave skins on; if larger, peel if you prefer. Cut into roughly 1-inch cubes so they cook evenly. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt to the water.

Boil potatoes

Bring pot to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–15 minutes depending on size. Test a cube for doneness.

Cook eggs

While potatoes cook, place 3 large eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit 9–11 minutes for firm yolks. Transfer eggs to an ice bath once done.

Drain and cool potatoes

When potatoes are tender, drain them in a colander and spread on a tray or leave in the pot to cool slightly. Allow potatoes to cool until warm (not hot) so they absorb dressing without melting it, about 10–15 minutes.

Peel and chop eggs

Peel the eggs and chop coarsely. Set aside for folding into the salad.

Prep vegetables

Trim and finely dice 2 celery stalks (about 1/2 cup). Finely dice 1 small red or sweet onion (or slice 3 scallions thin). Finely dice 1 dill pickle (or use 3 tablespoons dill relish). Chop parsley and dill if using.

Make dressing

In a medium bowl combine 3 tbs mayonnaise, 2 tbs Greek yogurt, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp olive oil, 1 tsp sugar, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk until smooth and taste; adjust salt, pepper, or vinegar to preference.

Combine warm potatoes with dressing

While potatoes are still warm (but not hot), place them in a large mixing bowl. Pour about three-quarters of the dressing over the potatoes and gently fold to coat. The warm potatoes will absorb flavor; reserve remaining dressing for later so salad doesn’t get too wet.

Fold remaining ingredients

Add the chopped eggs, diced celery, onion, and pickle (and chopped herbs if using) to the dressed potatoes. Gently fold in the remaining dressing to reach your desired creaminess. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed.

Chill and meld flavors

Cover the potato salad and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld. Potato salad can be served slightly warm but refrigeration gives best texture and flavor.

Garnish and serve

Before serving, sprinkle 1 tsp smoked paprika over the top and scatter 1 tbs chopped chives or parsley. Serve chilled or at cool room temperature.