Potato Salad Recipe

Cook potatoes

Wash potatoes and cut into roughly 1-inch chunks (leave skins on for texture). Place in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size.

Drain and cool

Drain potatoes in a colander and let sit for 5 minutes to steam off excess water. Transfer to a large bowl and allow to cool until just warm (about 10 minutes) so they hold shape but absorb dressing.

Add pickles

While potatoes are warm, fold in the finely diced dill pickles and 2 tablespoons pickle juice. Toss gently so some pickle flavor is absorbed into the potatoes.

Hard-boil eggs

Place 4 eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop coarsely. Reserve one egg to slice for garnish if desired.

Prepare garnish

Set aside chopped eggs and sliced egg for garnish. Chop parsley and set aside. Keep paprika ready for finishing dusting.

Finely dice the celery and red onion. Place them in the bowl with the warm potatoes so they soften slightly and meld with the potatoes. Add the sliced chives. Mix gently to distribute evenly.

In a separate medium bowl, whisk together 2 cups mayonnaise, 2 tsp Dijon mustard, 1 tsp yellow mustard, 1 tbsp apple cider vinegar, 1 tsp sugar, and 1 tsp freshly ground black pepper until smooth and slightly glossy. Taste and adjust seasoning — add more vinegar for brightness or a pinch more sugar if too tangy.

Pour about three-quarters of the dressing over the warm potato mixture and gently fold until everything is coated. Add the chopped eggs and continue folding, being careful not to break the potatoes. If the salad seems dry, add the remaining dressing a little at a time until desired creaminess is reached.

Taste and adjust salt and pepper. Transfer potato salad to a covered container and chill at least 1 hour (preferably 2–4 hours) to let flavors meld. Before serving, garnish with sliced egg, a sprinkle of paprika, and chopped parsley.