A classic, creamy potato salad with tender potatoes, crunchy vegetables, and a tangy mayonnaise dressing, perfect for summer picnics and barbecues.

3 pounds large russet potatoes

¼ cup kosher salt

10 cups cold water

½ cup finely diced celery

2 tablespoons finely diced sweet onion (Optional)

2 tablespoons chopped fresh parsley

3 large hard-boiled eggs, peeled and cut into chunks

1 teaspoon chopped fresh chives for garnish

1 pinch paprika for garnish

For the dressing:

1 ¼ cups mayonnaise, or more if needed

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper

Cayenne pepper to taste

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Place the whole potatoes in a large pot. Add ¼ cup kosher salt and cover with 10 cups of cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the potatoes are tender, about 40 minutes.
Remove the potatoes from the pot and let them cool to room temperature.
Peel the cooled potatoes and cut them into larger-than-bite-sized pieces. Transfer them into a large mixing bowl.
Add the diced celery, optional sweet onion, chopped parsley, and hard-boiled egg chunks to the bowl with the potatoes. Stir gently to combine.
For the dressing, whisk together mayonnaise, apple cider vinegar, Dijon mustard, kosher salt, black pepper, and cayenne pepper until smooth.
Pour the dressing over the potatoes and stir gently to coat everything evenly. Taste and adjust seasonings as needed.
Cover the bowl and refrigerate the salad for 2 to 3 hours to chill. Garnish with chives and paprika before serving.

For a tangier version, substitute part of the mayonnaise with Greek yogurt.
If you prefer a spicier potato salad, add a bit of hot sauce or chopped jalapeños to the dressing.
Can be made in advance and refrigerated for up to 3 days for better flavor.
For extra flavor, try adding fresh dill or dill pickle juice to the dressing.