Classic Potato Salad

Method

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1. Boil the potatoes whole in their skins in well-salted water for 18 to 22 minutes until a knife slides in with slight resistance.

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2. Drain and leave until just cool enough to handle, then peel and cut into 3 cm chunks.

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3. While still warm, toss with the cider vinegar and a teaspoon of the salt. Leave 20 minutes to absorb, then cool completely.

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4. Whisk the mayonnaise, both mustards, pickle brine, remaining salt, celery salt and pepper together.

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5. Fold the dressing through the cold potatoes gently with a spatula, keeping the chunks intact.

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6. Fold in the eggs, celery, onion and pickle.

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7. Chill at least 2 hours. Taste again when cold — potato salad needs more salt than it seems to when warm.

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8. Fold through the dill and spring onions, dust with paprika, and serve.

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Chef’s Tips

• Vinegar on warm potatoes is the single most important step. Everything else is assembly.
• Season it again after chilling. Cold blunts salt and this salad is famously underseasoned.
• Boil the potatoes whole and unpeeled so they do not waterlog.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Barbecue, burgers or fried chicken
• Coleslaw and corn on the cob
• Iced tea or a cold beer

Storage & Reheating

Refrigerate up to 4 days. Do not leave it in the sun at a picnic for more than two hours.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.