Classic Potato Salad

nibbleboard.com/recipes/potato-salad-recipe

Ingredients

Instructions

1. Place the whole, unpeeled potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender but not falling apart, about 15 minutes for smaller potatoes or up to 20 for larger ones.
3. Drain the potatoes and let them cool just enough to handle. Peel if desired, then chop into bite-sized chunks and transfer to a large bowl.
4. Separate the egg yolks from the whites of the hard-boiled eggs. Place the yolks in a small bowl and mash them with a fork until crumbly.
5. Stir the mayonnaise, buttermilk, yellow mustard, and a splash of pickle juice into the mashed yolks until the dressing is smooth and creamy.
6. Pour the dressing over the warm potatoes and toss gently to coat — the warm potatoes absorb the dressing beautifully.
7. Chop the egg whites and add them along with the celery, red onion, and dill pickles. Fold everything together and season with salt and pepper.
8. Cover and refrigerate for at least 2 hours, or overnight for the best flavor. Sprinkle with paprika before serving.

Nutrition per Serving

Chef Tips

• Cook potatoes whole and unpeeled — the skins protect them from getting waterlogged, and they peel easily once cooled.
• Dress the potatoes while they're still warm so they absorb the dressing like little flavor sponges.
• Mashing the egg yolks into the dressing is the secret to that rich, velvety coating you get at old-school delis.
• Soak the chopped red onion in cold water for 10 minutes before adding to take the raw bite out.
• Potato salad thickens as it chills. Stir in a splash of buttermilk before serving if it needs loosening up.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Do not leave at room temperature for more than 2 hours.