Perfect Potato Salad

Recipe View Place whole potatoes in a large pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low. Simmer until potatoes are easily pierced with a fork, about 40 minutes (depending on size). Transfer cooked potatoes to a plate to cool to room temperature. (Approximately 60 minutes)

Recipe View Once the potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces, anticipating that they will break down slightly during mixing. Transfer the potato pieces to a large mixing bowl. Add the finely diced celery, sweet onion, chopped fresh parsley, and chopped hard-boiled eggs. Gently combine the ingredients, breaking up any overly large pieces of potato as you go. (Approximately 10 minutes)

Recipe View In a separate mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, 1 teaspoon kosher salt, freshly ground black pepper, and a pinch of cayenne pepper. Whisk until the dressing is smooth and well combined. (Approximately 5 minutes)

Recipe View Pour the mayonnaise dressing over the potatoes and other ingredients in the large bowl. Stir gently until everything is evenly coated. Be careful not to overmix, as this can lead to a mushy salad. Cover the bowl and refrigerate the potato salad until it is completely chilled, ideally for at least 2 to 3 hours. (Approximately 180 minutes)

Recipe View Before serving, taste the potato salad and adjust the seasonings as needed. You may want to add a bit more salt or another spoonful of mayonnaise to achieve your desired flavor and texture. Garnish with chopped fresh chives and a sprinkle of paprika before serving. (Approximately 5 minutes)