Print Recipe

Potato Salad Recipe

Make this Potato Salad Recipe for creamy, tangy potato salad that’s easy, crowd-pleasing, and ready in about 40 minutes.

Ingredients

• 3 pounds (1.4 kg) Yukon Gold or red potatoes, scrubbed and cut into 3/4-inch (2 cm) chunks
• 3 quarts (2.8 liters) cold water, for boiling potatoes
• 2 teaspoons kosher salt, for boiling potatoes
• 2 tablespoons distilled white vinegar
• 3 large eggs, cold
• 1 1/2 quarts (1.4 liters) cold water, for boiling eggs
• 2 cups (240 g) ice cubes, for ice bath
• 2 cups (480 ml) cold water, for ice bath
• 3/4 cup (180 g) full-fat mayonnaise, at refrigerator temperature
• 1/4 cup (60 g) sour cream, at refrigerator temperature
• 1 tablespoon Dijon mustard
• 1 tablespoon yellow mustard
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt, plus more to taste, for seasoning salad
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon celery seed (optional but recommended)
• 1/4 teaspoon sweet paprika, plus more for garnish
• 1 cup (120 g) finely diced celery (about 2 ribs)
• 1/2 cup (75 g) finely diced red onion
• 1/2 cup (70 g) finely chopped dill pickles or dill pickle relish, well drained
• 2 tablespoons (8 g) finely chopped fresh dill, plus more for garnish
• 2 tablespoons (6 g) finely chopped fresh flat-leaf parsley, plus more for garnish
• 2 tablespoons (30 ml) dill pickle brine or whole milk, optional, to loosen salad before serving

Instructions

Step 1: Start the potatoes in salted cold water

Place the 3/4-inch potato chunks into a large pot and cover with cold water so there’s about an inch of water above them. Add the kosher salt and bring the water up to a gentle boil, then lower to maintain a steady simmer until the potatoes are just fork-tender but still holding their shape. The goal is tender exterior with slightly roughened surfaces that will hold dressing—drain and let them sit briefly so steam escapes and the skins look dry and matte before handling.

Notes

• Cool potatoes and eggs completely before mixing to prevent watery dressing.
• Taste and adjust seasoning after chilling; flavors can mellow overnight.
• Use pickle brine to loosen the salad instead of more mayonnaise.
• Chop ingredients uniformly for consistent texture in every bite.
• Store in an airtight container and consume within 3 to 4 days.