Perfect Potato Salad
Description
Chef John's perfect potato salad recipe is made with celery, hard-boiled eggs, and a creamy mayo-Dijon mustard dressing, making it classic American.
Ingredients
•
3 pounds large russet potatoes
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1/4 cup kosher salt
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10 cups cold water
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3 large hard-boiled eggs, peeled and cut into chunks
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1/2 cup finely diced celery
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2 tablespoons finely diced sweet onion
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2 tablespoons chopped fresh parsley
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1 teaspoon chopped fresh chives for garnish
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1 pinch paprika for garnish
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1 1/4 cups mayonnaise, or more if needed
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3 tablespoons apple cider vinegar
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2 tablespoons Dijon mustard
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1 teaspoon kosher salt, plus more as needed
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1/2 teaspoon freshly ground black pepper
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cayenne pepper to taste
Directions
1
Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
2
Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
3
Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
4
Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.