Description
This classic Russet Potato Salad recipe combines tender potatoes with a creamy, tangy dressing and a perfect blend of fresh vegetables and seasonings. It’s a crowd-pleaser perfect for picnics, barbecues, or holiday gatherings, yielding a bright and flavorful salad with a luscious texture and a hint of smoky paprika.
Ingredients
Scale
Potatoes and Seasoning
- 4 pounds russet potatoes
- 7 teaspoons kosher salt (divided: 2 tablespoons + 1 teaspoon)
- 6 tablespoons apple cider vinegar (divided)
- ¼ cup granulated sugar (divided)
Other Ingredients
- 6 hard-boiled eggs (peeled)
- 2 ribs celery (finely chopped, about ½ cup)
- ¼ cup finely chopped onion (soaked in cold water and drained)
- 1¼ cups mayonnaise
- 2 tablespoons sweet pickle relish (optional)
- 3 tablespoons Dijon mustard
- 1 teaspoon freshly ground black pepper
- 1½ teaspoons seasoned salt
- ½ teaspoon smoked paprika
- ¼ cup chopped fresh parsley
- 3 green onions (thinly sliced, optional)
Instructions
- Prepare Potatoes: Peel the potatoes if desired, then cut into bite-size cubes. Place them into a large saucepan with 2 tablespoons of kosher salt, 2 tablespoons of apple cider vinegar, and 2 tablespoons of sugar. Cover the potatoes with cold water by 2 inches and stir well to combine.
- Cook Potatoes: Bring the water to a boil, then reduce heat to a simmer. Cook the potatoes until tender when pierced with a fork, about 15-20 minutes.
- Drain and Season Potatoes: Drain the cooked potatoes and transfer them to a large mixing bowl. Add the remaining 2 tablespoons of apple cider vinegar and 1 teaspoon of kosher salt. Stir vigorously to slightly rough up the edges of the potatoes, then allow them to cool to room temperature. While cooling, prepare the other ingredients.
- Prepare Eggs: Mash 3 of the hard-boiled eggs with a fork until roughly mashed. Roughly chop the remaining 3 hard-boiled eggs and set them aside for later use.
- Make Dressing: In a separate large bowl, combine the remaining 2 tablespoons of sugar, 2 tablespoons of apple cider vinegar, mashed eggs, chopped celery, soaked and drained onion, mayonnaise, sweet pickle relish if using, Dijon mustard, freshly ground black pepper, seasoned salt, smoked paprika, and chopped parsley. Mix everything thoroughly to create the dressing.
- Combine Salad: Gently fold the cooled potatoes and the chopped hard-boiled eggs into the dressing mixture, being careful not to break up the potatoes further.
- Adjust Seasoning and Chill: Taste the salad and add additional salt and pepper if needed. Stir gently. Transfer the salad to an airtight container and refrigerate for 1 to 24 hours to let the flavors meld.
- Serve and Garnish: When ready to serve, garnish the potato salad with thinly sliced green onions for a fresh pop of flavor and color.
Notes
- Soaking the chopped onions in cold water before adding helps mellow their sharpness for a smoother flavor.
- Gently stirring the potatoes after cooking helps them absorb the seasoning without turning mushy.
- Refrigerate the salad for at least an hour before serving for the best flavor.
- Optional pickle relish adds a subtle sweetness and crunch; omit if preferred.
- Use peeled or unpeeled potatoes depending on texture and preference; peeling is traditional for a smoother salad.
- This salad keeps well refrigerated for up to 3 days.
