The key to better potato salad is adding some form of vinegar while the potatoes are still warm. We opted for sweet pickle juice, but you could also use dill pickle juice.
Classic Potato Salad
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
2 tablespoons sweet pickle juice
⅓ cup of reserved potato cooking water
Kosher salt and black pepper, to taste
1 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon finely diced onions
2 to 3 tablespoons finely chopped pickle, sweet or dill
6 hard-boiled eggs, peeled and diced small
1 teaspoon finely chopped celery (optional)
Paprika, for garnish
Directions
Place the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. Drain the potatoes into a colander, but reserve a cup of the cooking liquid to dress the potatoes.
Stir the pickle juice with ⅓ cup of the reserved potato water and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid. Transfer the potatoes to a bowl and douse with sweet pickle juice and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, mustard, onion and pickle; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs and celery, if using. With a large rubber spatula, gently fold everything together until well-blended. Taste the salad and add salt, pepper and/or extra mayonnaise as needed.
Cover the potato salad and chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
