The Ultimate Potato Salad Recipe

Ingredients

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

Instructions

1. Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low. Simmer until tender, approximately 40 minutes, depending on potato size. Transfer potatoes to a plate and allow them to cool to room temperature, about 30 minutes.
2. Peel and discard the potato skins. Cut the potatoes into slightly larger-than-bite-sized pieces, as they will break down a bit when tossed with the dressing. Transfer the potatoes to a large bowl and gently fold in the eggs, celery, onion, and parsley. Set aside.
3. In a separate bowl, whisk together the mayonnaise, vinegar, mustard, 1 teaspoon of salt, black pepper, and cayenne pepper. Gently fold this mixture into the potato mixture until everything is well combined. Cover the bowl with plastic wrap and refrigerate for at least 2 to 3 hours, or until thoroughly chilled.
4. Before serving, taste and adjust seasonings and texture as needed. Add salt and mayonnaise to your preference. Garnish with fresh chives and a sprinkle of paprika for a colorful finish.

Nutrition

• Calories: 279 kcal
• Fat Content: 20 g
• Fiber Content: 2 g
• Sugar Content: 1 g
• Sodium Content: 2282 mg
• Protein Content: 4 g
• Cholesterol Content: 62 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g