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Classic Potato Salad

Waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy russets in potato salad. Dress them while still warm — they absorb the vinegar and seasoning more deeply than cold potatoes ever will. Fold in the mayo last, once the potatoes have cooled to room temperature.

Classic Potato Salad — finished dish

Side · Make-ahead, Vegetarian • 35 min

Servings:
8 servings

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes
  • Kosher salt
  • 3 large eggs
  • ¾ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar, divided
  • ½ cup finely diced celery
  • ⅓ cup finely diced red onion
  • ¼ cup sweet pickle relish (or diced dill pickles)
  • 2 teaspoons sugar
  • ½ teaspoon celery seed
  • ½ teaspoon smoked paprika, plus more for garnish
  • Freshly ground black pepper
  • 3 tablespoons chopped fresh parsley or chives

Steps

  1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook until potatoes are tender when pierced with a fork, 8–12 minutes. Drain well.
  2. While potatoes cook, place eggs in a small saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then transfer to an ice bath. Peel and chop.
  3. While potatoes are still warm, transfer to a large bowl and toss gently with 1 tablespoon of the apple cider vinegar and a pinch of salt. Let cool for 15 minutes.
  4. In a medium bowl, whisk mayonnaise, mustard, remaining 1 tablespoon vinegar, sugar, celery seed, smoked paprika, and ½ teaspoon black pepper.
  5. Add celery, red onion, relish, and chopped eggs to the potatoes. Fold in the mayonnaise mixture gently — you want the potatoes to keep their shape.
  6. Taste and adjust seasoning — potato salad often needs more salt and a touch more vinegar or mustard for brightness. Cover and refrigerate for at least 1 hour (ideally 4 hours) before serving. Garnish with parsley and a dusting of paprika.