Classic Potato Salad



Ngoc Minh Ngo



Place potatoes in a medium pot; cover with 2 inches water. Season water generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are knife-tender, about 25 minutes for russets, 15 for small reds or fingerlings. Drain. When just cool enough to handle, chop potatoes into 1-inch pieces (peel if using russets). Drizzle with 1 to 2 tablespoons vinegar; let cool.


Combine egg, mayonnaise, dry mustard, and celery seeds in a large bowl; season with salt and pepper, and whisk to combine.


Stir in potatoes, celery, onion, cornichons, scallion, and parsley. Refrigerate at least 30 minutes or up to 1 day before serving, topped with sliced hard-cooked eggs and sprinkled with sweet paprika, if desired.


  • 2 pounds russet, small red, or fingerling potatoes
  • 1 tablespoon coarse salt
  • 1-2 tablespoons apple cider vinegar
  • 1 hard-cooked egg, peeled and chopped
  • 1/2 cup mayonnaise
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon celery seeds
  • 1 celery stalk, diced
  • 1/2 small onion, diced
  • 5 cornichons, diced
  • 1 scallion, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Sweet paprika, for garnish, optional

Recommended Products