American
Old-Fashioned Potato Salad
Warm vinegar-seasoned Yukon Gold potatoes cool into a mustard-mayonnaise dressing with celery, scallions, sweet relish, hard-cooked eggs, and restrained paprika.
8 servings · 30 minutes prep · 20 minutes cook
Ingredients
Potatoes and Vegetables
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 tablespoon Diamond Crystal kosher salt, for the water
- 3 tablespoons white vinegar
- 3/4 cup finely diced celery
- 1/2 cup thinly sliced scallions
- 3 large hard-cooked eggs, chopped
- 1 large hard-cooked egg, sliced, for garnish
Mustard Dressing
- 1 cup mayonnaise
- 1/4 cup sweet pickle relish
- 3 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon black pepper
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon sweet paprika
Directions
Cook and Season the Potatoes
- Cover the potatoes by 1 inch with cold water and add the tablespoon salt. Bring to a simmer, not a hard boil, and cook until a paring knife enters with slight resistance, 10 to 14 minutes.
- Drain carefully and spread on a sheet pan. Sprinkle evenly with the white vinegar while warm; cool 25 minutes until barely warm and surface-dry.
Make the Dressing
- Whisk the mayonnaise, relish, mustard, cider vinegar, sugar, celery seed, pepper, and remaining salt. Fold in the celery, scallions, and chopped eggs.
Fold, Chill, and Garnish
- Fold the barely warm potatoes into the dressing with a broad spatula, turning from the bottom until coated without mashing. Cover and refrigerate 1 hour.
- Taste cold for salt and vinegar. Transfer to a serving bowl, top with the sliced egg and paprika, and keep chilled until serving.
