Ingredients
Equipment
Method
Cook the Potatoes and Eggs
- Place the cubed potatoes in a large pot, cover with cold water by about an inch, and add a generous pinch of salt so the water tastes lightly salty. Bring to a boil, reduce to a simmer, and cook 10–12 minutes until fork-tender but still holding shape. Drain well.
- While the potatoes cook, place the eggs in a small pot, cover with water, and bring to a boil. Turn off the heat, cover, and let sit 10 minutes. Transfer to an ice bath, then peel and chop.
Make the Dressing and Assemble
- In a large bowl, whisk together the mayonnaise (or mayo-yogurt blend), Dijon mustard, vinegar, honey, salt, and pepper until smooth.
- Fold the still-warm, just-drained potatoes into the dressing. (Tip: this is the step most people skip — warm potatoes absorb flavor far better than cold ones.)
- Fold in the chopped eggs, celery, and red onion, using a rubber spatula so the potatoes stay in cubes.
- Cover and refrigerate at least 30 minutes, or up to overnight.
- Sprinkle with paprika and fresh dill or chives right before serving.
Video
Notes
- Swap half the mayo for plain Greek yogurt to cut calories and saturated fat without losing the creamy texture.
- Soak diced onion in cold water for 5 minutes if you want a milder bite.
- Tastes better the next day — great made a day ahead for gatherings.
- Store in an airtight container for 3–4 days. Don't leave it out at room temperature for more than 2 hours (1 hour if it's above 90°F).