Classic Potato Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds red potatoes or Yukon Gold potatoes
02 -
2½ teaspoons kosher salt, divided, plus extra for seasoning
03 -
3 large hard-boiled eggs (optional)
→ Fresh Vegetables & Herbs
04 -
2 dill pickle spears, or ¼ cup sweet pickle relish
05 -
2 medium celery stalks
06 -
1 large shallot
07 -
2 medium scallions (optional)
08 -
¼ small bunch fresh parsley, dill, or a mix of both
→ Dressing
09 -
½ cup mayonnaise
10 -
1 tablespoon Dijon mustard
11 -
2 tablespoons apple cider vinegar or rice vinegar, divided
12 -
Freshly ground black pepper to taste
# Instructions:
01 -
Chop your potatoes into bite-sized ¾-inch pieces (feel free to peel them first if you prefer). Toss them into a large pot with 2 teaspoons of kosher salt and cover with cold water by about an inch. Bring everything to a rolling boil, then dial back the heat to keep it at a gentle simmer. Let the potatoes cook until they're perfectly fork-tender, which should take about 8 to 10 minutes.
02 -
While your potatoes are cooking, grab a medium bowl and start prepping your mix-ins. If you're using eggs, peel and dice them up. Chop your pickle spears into small pieces (or just measure out that pickle relish), dice up the celery stalks, and mince your shallot finely. Slice those scallions thin if you're using them, and chop your fresh herbs until you have about 2 tablespoons. Mix everything together with the remaining ½ teaspoon of salt, mayonnaise, Dijon mustard, and 1 tablespoon of your vinegar.
03 -
Once your potatoes are done, drain them really well and spread them out on a rimmed baking sheet in a single layer. Sprinkle that remaining tablespoon of vinegar all over the warm potatoes - this little trick helps them absorb extra flavor. Let them cool down to room temperature for about 15 minutes.
04 -
Add your cooled potatoes to the bowl with all that creamy dressing and gently fold everything together until well combined. Give it a taste and add more salt and pepper as needed - don't be shy with the seasoning! Cover the bowl and pop it in the fridge for at least an hour, though it's even better if you can wait a full day before serving.
# Notes:
01 -
This potato salad actually tastes better the next day as all the flavors meld together beautifully
02 -
Adding vinegar to the warm potatoes helps them absorb more flavor and prevents them from getting mushy
03 -
You can customize this recipe by swapping the herbs or adding your favorite pickle type