Handcrafted Side - Potato Salad Recipe

Prep potatoes

Wash the potatoes well. If using medium Yukon Gold or red potatoes, halve or quarter so pieces are roughly 1 to 1 1/2 inches. Leave skins on for texture and flavor.

Place the cut potatoes in a large pot and cover with cold water so there is about 1 inch of water above the potatoes. Add 1 tablespoon kosher salt.

Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are tender and easily pierced with a fork, about 10–15 minutes depending on size. Do not overcook; they should hold their shape.

Drain potatoes in a colander and let sit for 5 minutes to steam off excess moisture. While still warm, transfer to a large bowl and gently toss to slightly break up some edges—this helps the dressing cling.

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons apple cider vinegar, 1 teaspoon whole grain mustard (if using), 1 teaspoon granulated sugar, 1 teaspoon black pepper and 1 teaspoon smoked paprika until smooth. Taste and adjust vinegar or sugar for brightness and balance.

Prepare the mix-ins: finely dice 3 celery stalks and 1 small red onion; chop 3 tablespoons pickles; hard-boil 3 eggs (place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and cover for 10–12 minutes; cool in ice water and peel), then chop eggs; thinly slice 2 tablespoons chives and chop 2 tablespoons parsley.

Add the chopped celery, red onion, pickles, chopped eggs, chives, and parsley to the warm potatoes. Gently fold to combine so the warm potatoes start to absorb flavors.

Pour the prepared dressing over the warm potato and mix-in mixture. Gently fold until evenly coated. Taste and adjust seasoning with extra salt and black pepper as needed (start with 1/2 teaspoon salt and add more to taste).

Sprinkle 1 teaspoon celery seed and gently fold. If you prefer creamier salad, add an extra 2–4 tablespoons mayonnaise and mix.

Transfer potato salad to a serving bowl, smooth the top and dust with 1/2 teaspoon paprika for garnish. Refrigerate for at least 1 hour to meld flavors (can serve at near-room temperature if short on time, but chilling improves texture and flavor).

Before serving, give the salad a final gentle stir, adjust seasoning if necessary, and garnish with additional chopped chives or parsley.