Creamy Classic Potato Salad

Step-by-Step Method

1. Cook the potatoes
   Wash the potatoes and cut them into even 1-inch (2.5 cm) chunks. Leave the skins on for better texture.

   Place them in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt to the water.

   Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 10–12 minutes, until a fork slides in easily but the pieces still hold their shape.

2. Drain and cool slightly
   Drain the potatoes in a colander. Let them sit for 10 minutes so excess moisture evaporates and they cool just enough to handle. They should be warm, not hot.

3. Make the dressing
   In a large mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, ¾ teaspoon salt and ½ teaspoon black pepper until completely smooth.

4. Dress the warm potatoes
   Add the warm potatoes to the bowl with the dressing. Gently fold until all pieces are lightly coated. Dressing the potatoes while they’re still warm helps them absorb flavor.

5. Add the mix-ins
   Stir in the chopped hard-boiled eggs, celery, red onion, pickles or relish, and parsley if using. Fold gently to avoid breaking up the potatoes.

6. Chill
   Cover the bowl and refrigerate for at least 2 hours. This resting time lets the flavors meld and the dressing thicken around the potatoes.

7. Final adjustment
   Before serving, taste and adjust seasoning if needed with a pinch more salt or a tiny splash of vinegar for brightness.

8. Finish and serve
   Transfer to a serving dish and sprinkle the top evenly with paprika.

Exact Texture Guide

• Potatoes: tender all the way through but not falling apart

• Dressing: creamy and clinging, not runny

• Overall: spoonable, with visible chunks and bits of egg and vegetables throughout

Storage

Keep refrigerated in an airtight container for up to 3 days. Stir gently before each serving. Do not leave at room temperature for more than 2 hours (or 1 hour in hot weather).

Optional Precise Variations

• For extra tang: add 1 teaspoon Dijon mustard to the dressing.

• For more crunch: increase celery to ½ cup (75 g).

• For a lighter version: replace ¼ cup of the mayonnaise with plain Greek yogurt.

A well-made creamy potato salad doesn’t need reinventing. With properly cooked potatoes, a balanced dressing, and careful mixing, you get a dish that’s cool, comforting, and reliably delicious every single time