Classic Potato Salad

A classic all-American potato salad with tender potatoes, crunchy celery, and briny dill pickles.

By The Kitchn

Original recipe source

Cook time: 20 minutes

Servings: 8

Ingredients

• 2 pounds red potatoes
• 2 teaspoons kosher salt
• 0 water enough to cover potatoes
• 3 hard-boiled eggs optional
• 2 dill pickle spears or 1/4 cup sweet pickle relish
• 2 stalks celery
• 1 large shallot
• 2 medium scallions optional
• 0.25 bunch fresh parsley
• 2 tablespoons apple cider vinegar
• 0.5 cup mayonnaise
• 1 tablespoon Dijon mustard
• 0 black pepper

Instructions

1. Cut 2 pounds of red potatoes or Yukon Gold potatoes into 3/4-inch chunks. Place the potatoes and 2 teaspoons of kosher salt in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat, then reduce the heat to a gentle simmer. Cook until the potatoes are fork-tender, about 8 to 10 minutes.
2. Meanwhile, peel and dice 3 hard-boiled large eggs if using. Dice 2 dill pickle spears (about 1/3 cup, or measure out 1/4 cup sweet pickle relish) and 2 medium celery stalks. Mince 1 large shallot, slice 2 medium scallions if using, and chop fresh parsley, dill, or a combination.
3. Drain the potatoes well in a colander, then transfer to a rimmed baking sheet and spread into a single layer. Sprinkle the remaining 1 tablespoon vinegar evenly over the potatoes. Let cool to room temperature.
4. Add the potatoes to the bowl of dressing and fold to combine. Taste and season with more kosher salt and black pepper as needed. Cover and refrigerate for at least 1 hour or up to 1 day before serving.