Potato salad is one of the few recipes where the technique actually matters more than the ingredient list. The difference between okay potato salad and “holy crap who made this” potato salad is the doneness of the potatoes and seasoning while warm. Seasoning the potatoes while they’re still steaming and before the mayo dressing goes on makes the potatoes taste seasoned all the way to the center instead of tasting like bland chunks under a nice dressing. Tiny detail, massive effect.
Yield: About 6 servings
Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 12 to 15 minutes
Ingredients
- 2 ½ lbs Yukon Gold potatoes, peeled and cut into 1‑inch pieces
- 2 teaspoons kosher salt (for the water)
- ¾ cup mayonnaise
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar (or dill pickle brine)
- 2 celery stalks, finely diced
- ⅓ cup dill pickles, finely diced
- 3 hard boiled eggs, chopped
- 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- optional: ¼ tsp smoked paprika or celery seed
Preparation
Step 1
Bring a large pot of water to a boil and add 2 tablespoons of kosher salt.
Step 2
Add potatoes and boil 12 to 15 minutes, just until a knife slides in with almost no resistance.
Step 3
Drain immediately. While still hot, splash the potatoes with the vinegar/brine and gently toss. Let cool 10 minutes.
Step 4
In a big bowl, stir together mayo, Dijon, yellow mustard, salt, pepper, and optional paprika/celery seed.
Step 5
Fold in celery, chopped pickles, chopped eggs, and dill, then fold in potatoes gently until fully coated. Taste and adjust salt/pepper/acid. Chill at least 30 to 60 minutes for best flavor before serving.