Jay's Classic American Potato Salad

What you’ll need

9 tools across 5 steps.

• mixing bowlEssentialstep 1
• colanderEssentialstep 1
• baking sheet (if roasting)Essentialstep 1
• Cutting boardEssentialstep 2
• knife (if cutting)Essentialstep 2
• WhiskEssentialstep 3
• Spatula (turner)Essentialstep 4
• bucketsteps 3, 4
• plastic wrapstep 5

Method

1. 1

   Boil the Potatoes

   Wash, peel, and cut the 1000 g of potatoes into 2.5 cm (1-inch) cubes. Place them in a large pot and cover with cold water by about 2.5 cm (1 inch). Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender but not mushy. Drain well and let them cool completely in a single layer on a baking sheet. This helps them dry out slightly and prevents a watery salad.

   For best results, use starchy potatoes like Russet or Yukon Gold. Cooling the potatoes completely is crucial for the dressing to adhere properly and prevent the salad from becoming soupy.

   Boil Potatoes: 20 minmixing bowlcolanderbaking sheet (if roasting)
2. 2

   Prepare Vegetables and Eggs

   While the potatoes are cooking and cooling, finely dice the 150 g of celery, 100 g of red onion, and 150 g of dill pickles. Chop the 4 hard-boiled eggs into bite-sized pieces. Set all prepared ingredients aside.

   For a milder onion flavor, you can rinse the diced red onion under cold water for a minute and then pat it dry before adding to the salad.

   Timer: 10 minCutting boardknife (if cutting)
3. 3

   Whisk the Dressing

   In a large bowl, whisk together the 250 ml of mayonnaise, 30 ml of Dijon mustard, 15 ml of apple cider vinegar, 5 g of granulated sugar (if using), 5 g of salt, 2 g of black pepper, and 2 g of celery seed. Mix until smooth and well combined.

   Taste the dressing and adjust seasonings as needed. A little sweetness from the sugar can balance the tanginess of the vinegar and mustard.

   Timer: 5 minbucketWhisk
4. 4

   Combine and Mix

   Once the potatoes are completely cool, add them to the bowl with the dressing. Gently fold in the diced celery, red onion, dill pickles, and chopped hard-boiled eggs. Mix carefully to ensure all ingredients are evenly coated with the dressing without mashing the potatoes. You want distinct potato pieces.

   Use a large rubber spatula or a wooden spoon for gentle mixing to maintain the texture of the potatoes and eggs.

   Timer: 5 minbucketSpatula (turner)
5. 5

   Chill and Serve

   Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour (or preferably 4 hours to overnight) to allow the flavors to meld. Before serving, give it a final gentle stir. Garnish with chopped 15 g of fresh dill if desired. This recipe yields 6 servings.

   Chilling is essential for potato salad as it allows the flavors to deepen and the dressing to fully absorb into the potatoes. Taste and adjust seasoning again before serving, as flavors can mellow when chilled.

   Chill Potato Salad: 60 minplastic wrap