Classic American Potato Salad

Step 1

Fill a large pot with 3 quarts of cold water. Add 2 lbs of russet potatoes (leave the skin on) and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 12-15 minutes until a fork pierces the thickest potato with just a little resistance—you want them cooked through but still holding their shape, not falling apart.

Step 2

In the final 2 minutes of potato cooking, carefully add 3 large eggs to the same pot and let them cook in the hot water. Remove both potatoes and eggs together when the potatoes are tender, and place in a colander to cool slightly.

Step 3

Once the potatoes are cool enough to handle, cut them into 1-inch cubes, leaving the skin on for texture and flavor. Peel the cooled hard-boiled eggs and chop them into rough 0.5-inch chunks. Transfer both to a large mixing bowl.

Step 4

Dice 2 celery stalks into 0.25-inch pieces and finely mince half a medium red onion. Chop 2 tablespoons of fresh dill. Add all three to the bowl with the potatoes and eggs.

Step 5

In a separate small bowl, whisk together 0.75 cup of mayonnaise, 2 tablespoons of whole grain mustard, 1 tablespoon of apple cider vinegar, 1 teaspoon of kosher salt, and 0.5 teaspoon of freshly cracked black pepper. Taste the dressing and adjust the vinegar or salt to your preference—it should be bright and well-balanced, not too tangy or too rich.

Step 6

Pour the dressing over the potato mixture and fold gently with a spatula, turning the salad from the bottom up. Be careful not to crush the potatoes or eggs—aim for distinct pieces held together by creamy dressing, not a mash.

Step 7

Cover the salad with plastic wrap and refrigerate for at least 1 hour (or up to 8 hours ahead). The cold temperature lets the flavors meld and makes the salad more refreshing. Stir gently once more before serving, add a pinch more salt if needed, and serve directly from the bowl or portion onto individual plates.