Potato Salad
This creamy, tangy potato salad pairs tender Yukon Gold potatoes with a mustardy dressing, crunchy celery, sweet pickle relish, and hard-boiled eggs for a cookout classic that chills to perfection.
Equipment
- Large stockpot - 6 quarts or 5.7 L, with a heavy base
- Medium saucepan - 3 quarts or 2.8 L, with a lid, for the eggs
- Colander - with a stable base for draining potatoes
- Rimmed baking sheet - half sheet, about 18 x 13 inches or 46 x 33 cm
- Vegetable peeler - sharp, for peeling potatoes
- Chef's knife and cutting board - for cubing potatoes and dicing vegetables and eggs
- Large glass mixing bowl - roomy enough to fold without crushing potatoes
- Medium mixing bowl - for whisking dressing and for the egg ice bath
- Whisk and silicone spatula - whisk for dressing, spatula for gentle folding
- Measuring cups and spoons - accurate amounts for dressing and vinegar
- Kitchen timer - for eggs, potatoes, and chilling time
- Airtight container with a lid - for chilling and storing leftovers
Ingredients
For the potatoes and eggs
- 3 pounds Yukon Gold potatoes - 1.4 kg, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tablespoon kosher salt - for the potato cooking water
- 4 large eggs - cooked to hard-boiled, peeled, and chopped
- ice and cold water - for cooling the eggs
- 2 tablespoons apple cider vinegar - for tossing with the warm potatoes
For the dressing
- 1 cup mayonnaise - 240 g
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1/2 teaspoon celery seed
- 1 teaspoon kosher salt - plus more to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Fill a large bowl with cold water. Peel the Yukon Gold potatoes, cut them into 1-inch (2.5 cm) cubes, and drop them into the cold water as you work to prevent browning.
- Place the eggs in a single layer in a medium saucepan, cover with cold water by 1 inch (2.5 cm), and bring to a full boil. Turn off the heat, cover, and let sit 12 minutes. Meanwhile, prepare an ice bath in a medium bowl.
- Drain the potatoes, place them in a large stockpot, and cover with cold water by 1 inch (2.5 cm). Stir in 1 tablespoon kosher salt, bring to a boil, then lower to a gentle simmer and cook 10 to 12 minutes until a fork slides in easily but the cubes hold their shape.
- Move the eggs to the ice bath and cool for at least 10 minutes. Peel under a thin stream of cold water, chop into 1/4-inch (6 mm) pieces, and refrigerate until assembly.
- Drain the potatoes and let them steam for about 1 minute. Spread in a single layer on a rimmed baking sheet, drizzle with 2 tablespoons apple cider vinegar, toss gently, and cool about 30 minutes until no longer hot to the touch.
- Finely dice the celery to get about 3/4 cup (90 g). Finely dice the red onion to get about 1/2 cup (75 g), rinse under cold water for 20 to 30 seconds, and pat dry. Chop the parsley.
- In a large glass mixing bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, celery seed, 1 teaspoon kosher salt, and black pepper until smooth. Stir in the celery, red onion, and parsley.
- Add the cooled potatoes to the dressing and fold gently with a silicone spatula until every cube is coated. Fold in the chopped eggs last, then taste and adjust salt and pepper.
- Cover and refrigerate for at least 2 hours. Stir gently before serving, fold in 1 to 2 tablespoons extra mayonnaise if dry, sprinkle with paprika, and serve cold.
Notes
- Never dress hot potatoes with mayonnaise; the dressing will thin and turn watery. Cool the potatoes to room temperature first.
- Add the vinegar while the potatoes are still warm so they absorb the tang all the way through.
- Start the potatoes in cold, salted water and cook at a gentle simmer so the cubes stay intact.
- Pull the potatoes as soon as a fork slides in easily; they keep softening after draining.
- Rinse the diced red onion under cold water to keep its sharpness in check after a night in the fridge.
- Fold the eggs in last so the pieces stay visible instead of dissolving into the dressing.
- Season in layers: salt in the cooking water and salt in the dressing, then taste after chilling.
- The salad improves after 2 hours of chilling and tastes even better the next day; add paprika just before serving.
- Store in an airtight container in the refrigerator at or below 40°F (4°C) for 3 to 4 days; do not freeze.
- Refresh a dry salad with 1 to 2 tablespoons of extra mayonnaise, not water.
- Keep the salad on ice at outdoor gatherings and discard it if it develops an off smell, sour taste, or slimy texture.
Nutrition
Serving: 1ServingCalories: 360kcalCarbohydrates: 30gProtein: 7gFat: 22gSaturated Fat: 4gCholesterol: 105mgSodium: 550mgFiber: 3gSugar: 3g
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