Classic American Potato Salad

Ingredients

Equipment Needed

• •Large pot (6-quart minimum)
• •Medium saucepan for eggs
• •Large mixing bowl
• •Rubber spatula

Instructions

1. 1

   Cook the potatoes

   Place whole, unpeeled potatoes in a large pot and cover with cold water by two inches. Add the kosher salt. Starting in cold water ensures even cooking from edge to center. Bring to a boil over high heat, then reduce to a steady simmer. Cook until a paring knife slides through the center with slight resistance, about 18 to 22 minutes depending on size. The potatoes should be tender but not falling apart.

   Waxy potatoes like Yukon Gold or red potatoes hold their shape. Russets turn to mush. This is not negotiable.
2. 2

   Prepare the eggs

   While potatoes cook, place eggs in a single layer in a saucepan and cover with cold water by one inch. Bring to a full boil over high heat. The moment the water reaches a rolling boil, remove the pan from heat, cover tightly, and let sit exactly 12 minutes. Transfer eggs immediately to an ice bath for five minutes. This produces a fully set yolk with no gray ring around it.

3. 3

   Season potatoes while warm

   Drain the potatoes and let them cool just until you can handle them, about 10 minutes. The skins will slip off easily under running water, or leave them on for rustic texture. Cut into three-quarter-inch cubes and transfer to a large mixing bowl. Drizzle with 2 tablespoons of the vinegar and toss gently. The warm potatoes will drink in that acidity and brighten every bite. Season with a pinch of salt.

   This step separates mediocre potato salad from memorable. Never skip seasoning while warm.
4. 4

   Build the dressing

   In a medium bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, remaining 1 tablespoon vinegar, pickle brine, sugar, celery seed, salt, and pepper until completely smooth and emulsified. The mixture should be creamy and pourable. Taste and adjust seasoning. It should taste slightly more assertive than you think necessary since the potatoes will mute the flavors.

5. 5

   Prepare the add-ins

   Peel the eggs and chop into rough half-inch pieces. Some bits will crumble, that's fine. They'll dissolve into the dressing and enrich it. Dice the celery, pickles, and onion uniformly, keeping each component distinct. If your onion is sharp, soak the diced pieces in cold water for five minutes, then drain. This tames the bite while preserving the crunch.

6. 6

   Fold everything together

   Pour about two-thirds of the dressing over the warm potatoes and fold gently with a rubber spatula, scraping from the bottom. Add the eggs, celery, pickles, and onion. Fold again, being careful not to smash the potatoes into paste. Add remaining dressing gradually until the salad is creamy but not swimming. You may not need all of it. Reserve a tablespoon or two of parsley and chives for garnish, fold the rest into the salad.

   Fold, don't stir. Stirring breaks potatoes into mush. Folding keeps them whole.
7. 7

   Rest and adjust

   Cover the bowl tightly and refrigerate for at least 4 hours, preferably overnight. The potatoes will absorb some dressing as they chill. Before serving, taste and add more salt, pepper, or a splash of pickle brine if needed. The salad should be creamy but not wet. Transfer to a serving bowl, scatter with reserved herbs, and dust with paprika.

Chef Tips

• •Make this the day before your cookout. Potato salad that's rested overnight has twice the flavor of same-day salad. The ingredients have time to become acquainted.
• •The pickle brine in the dressing is not optional. It provides acidity and seasoning that vinegar alone cannot match. Use the brine from whatever pickles you're dicing.
• •For the crispest celery, buy whole stalks and trim them yourself. Pre-cut celery from bags has been sitting in water and tastes of nothing.
• •If you're serving outdoors in summer heat, nest the serving bowl in a larger bowl filled with ice. Mayonnaise-based salads should not sit at room temperature for more than two hours.

Advance Preparation

• •The complete salad improves with overnight refrigeration and will keep covered for up to 4 days. Stir gently and adjust seasoning before serving.
• •Potatoes and eggs can be cooked up to 2 days ahead and refrigerated separately. Dress the potatoes while rewarming them briefly in the microwave.
• •The dressing can be made 3 days ahead. Whisk again before using since it may separate slightly.

Frequently Asked Questions

Nutrition Information

1 serving (about 485g)