Perfect Potato Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 279 Calories

Ingredients

• 2 tablespoons chopped fresh parsley
• 2 tablespoons Dijon mustard
• cayenne pepper to taste
• 3 tablespoons apple cider vinegar
• 10 cups cold water
• 1 pinch paprika for garnish
• 3 pounds large russet potatoes
• 3 large hard-boiled eggs, peeled and cut into chunks
• 1 teaspoon chopped fresh chives for garnish
• 1 teaspoon kosher salt, plus more as needed
• 0.5 teaspoon freshly ground black pepper
• 0.25 cup kosher salt
• 0.5 cup finely diced celery
• 2 tablespoons finely diced sweet onion
• 1.25 cups mayonnaise, or more if needed

Recipe Instructions

Step 1

Place whole potatoes in a pot with 1/4 cup salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer to a plate; let cool to room temperature.

Step 2

Peel off and discard potato skins. Cut into larger-than-bite-size pieces; they will break down slightly when tossed with dressing. Transfer to a large bowl. Fold in celery, onion, parsley, and eggs. Set aside.

Step 3

Whisk mayonnaise, vinegar, mustard, salt, black pepper, and cayenne pepper together in a medium bowl for dressing.

Step 4

Pour mayonnaise mixture onto potatoes; fold together until well combined. Cover and refrigerate until chilled, 2 to 3 hours. Taste for seasonings and texture; add more salt and mayonnaise to taste if desired. Garnish with chives and paprika before serving.