Potato Salad Recipe

Prepare potatoes

Wash the potatoes well. Cut larger potatoes into 1–1.5 inch chunks so all pieces are roughly the same size; leave small potatoes whole. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 tsp kosher salt to the water.

Boil potatoes

Bring pot to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender and easily pierced with a fork, 12–18 minutes depending on size. Drain potatoes in a colander and let steam-dry for 5 minutes to remove excess moisture; return to the warm pot to keep them warm.

Cook eggs

While potatoes cook, place eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then remove from heat, cover, and let sit 10–11 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and chop or grate as desired. Reserve one egg for garnish if you like.

In a medium bowl whisk together mayonnaise, Dijon mustard, whole-grain mustard, apple cider vinegar, olive oil, kosher salt (adjust to taste), and black pepper until smooth and slightly emulsified. Taste and adjust acidity or seasoning — add a little more vinegar if you prefer tangier salad.

While potatoes are still warm, gently toss them with the dressing in a large bowl so they absorb flavor. Use a rubber spatula to fold rather than mash; aim to coat pieces without breaking them apart.

Add the diced celery, diced onion, chopped cornichons (if using), chopped parsley, and most of the chopped chives to the bowl. Fold gently to combine. Fold in two of the chopped hard-boiled eggs, reserving some for garnish.

Taste and adjust seasoning with salt and pepper. If the salad seems dry, add 1–2 tablespoons of mayonnaise or a splash of olive oil and mix gently.

Transfer to a serving bowl. Garnish with remaining chopped eggs, extra chives or parsley, and a light dusting of smoked paprika (or regular paprika) for color.

Serve warm, at room temperature, or chilled. If chilling, cover and refrigerate at least 1 hour for flavors to meld; remove from fridge 20–30 minutes before serving to take the chill off.