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 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.

Step 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.

Step 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.

Step 4

Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.