Classic Potato Salad

Potato Salad

• 10 medium russet potatoes — about 3½–4 pounds total, scrubbed
• 8 large eggs — hard boiled and chopped
• 1–1 ½ cups mayonnaise — divided
• 2–3 tablespoons yellow mustard — divided
• ½ white onion — small dice
• 2 stalks celery stalks — small dice
• ½ cup dill pickles or sweet pickles — small dice
• 1 teaspoon garlic salt
• 1 ½ teaspoons salt (optional) — divided and to taste
• ½ teaspoon black pepper (optional) — to taste

Garnish

• As needed paprika — ground
• 2 large eggs — hard boiled and sliced or quartered

1. Cook the Potatoes: Place the potatoes in a large pot and cover them with cold water by about 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20–30 minutes. Begin checking at 20 minutes. The potatoes are ready when a thin knife or fork slides into the center with only slight resistance, but the skins have not split and the potatoes are not falling apart. Drain in a colander and cool until they can be handled safely. Peel and cut into ¾- to 1-inch chunks. Spread the potatoes on a rimmed baking sheet or large tray until they are no longer steaming.10 medium russet potatoes
2. Cook the Eggs: Place all 10 eggs in a medium or large saucepan and cover them with cold water by about 1 inch. Bring to a full boil over high heat. Cover the pan, remove it from the heat, and let the eggs stand for 12 minutes. Transfer the eggs to ice water for at least 5 minutes, then peel. Chop 8 eggs for the salad and reserve 2 eggs for the garnish.8 eggs for the salad, 2 eggs for the garnish
3. Mix the Salad: In a large mixing bowl, whisk together 1 cup mayonnaise, 2 tablespoons yellow mustard, the garlic salt, 1 teaspoon salt, and the black pepper. Add the cooled potatoes, 8 chopped eggs, onion, celery, and pickles. Fold gently with a rubber spatula until the ingredients are evenly coated without mashing the potatoes.1 cup mayonnaise, 2 tablespoons yellow mustard, 8 chopped eggs, ½ white onion, 2 celery stalks, ½ cup pickles, 1 teaspoon garlic salt, 1 teaspoon salt, ½ teaspoon black pepper
4. Chill: Cover and refrigerate for at least 2 hours, or preferably overnight. Before serving, fold the salad gently and taste. Add up to the remaining ½ cup mayonnaise, the remaining 1 tablespoon mustard, and the remaining ½ teaspoon salt as needed to restore the creamy texture and balance the seasoning.Up to ½ cup mayonnaise, up to 1 tablespoon yellow mustard, ½ teaspoon salt
5. Garnish: Slice or quarter the 2 reserved eggs and arrange them over the salad. Sprinkle lightly with paprika and serve cold.2 reserved eggs, paprika