Creamy Classic Potato Salad

Ingredients

• 2 1/2 pounds Yukon gold potatoes, peeled
• 1 tablespoon salt (for boiling water), plus more to taste
• 4 large eggs
• 3 stalks celery, finely diced
• 1/2 cup red onion, finely diced
• 1/3 cup dill pickles, finely diced
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh dill or chives, for garnish
• 1/2 teaspoon paprika, for garnish

Nutrition (estimated per serving)

Method

1. Cut the peeled potatoes into even 3/4-inch cubes so they all cook at the same rate; uneven pieces mean some will be mushy while others stay hard.
2. Place the potato cubes in a large pot and cover with cold water by 1 inch, then stir in 1 tablespoon salt. Starting the potatoes in cold water helps them cook evenly all the way through.
3. Set the pot over high heat and bring to a boil, then reduce the heat to medium so the water simmers steadily rather than boiling violently, which can knock the cubes apart.
4. Simmer the potatoes for 8-10 minutes, checking at the 8-minute mark by piercing a cube with a fork; they are done when the fork slides in easily but the cube still holds its square shape. Do not let them get soft enough to fall apart.
5. Drain the potatoes in a colander and spread them in a single layer on a large baking sheet to cool for 15 minutes; spreading them out lets steam escape so they do not turn gummy.
6. While the potatoes cook, place the 4 eggs in a separate small saucepan, cover with cold water by 1 inch, bring to a boil, then cover, remove from heat, and let sit 11 minutes.
7. Drain the eggs and transfer to a bowl of ice water for 5 minutes to stop the cooking, then peel under cool running water and chop into small pieces.
8. In a large mixing bowl, whisk together the 1 cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, and 1/2 teaspoon black pepper until smooth and pale yellow.
9. Add the cooled potatoes, chopped eggs, diced celery, diced red onion, and diced pickles to the bowl with the dressing.
10. Fold everything together gently with a rubber spatula, turning from the bottom up, for about 1 minute until the potatoes are evenly coated but still mostly intact in cubes; overmixing will mash them.
11. Taste and add extra salt if needed (potatoes often need more salt than you expect).
12. Cover the bowl and refrigerate for at least 2 hours before serving so the flavors meld and the salad chills through; sprinkle with chopped dill and paprika right before serving.

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