1-First Step: Prep the potatoes and ingredients Start by cutting 2 pounds of red potatoes or Yukon Gold potatoes into 3/4-inch chunks. If you like a smoother texture, peel the potatoes first. Set out the eggs, celery, pickles, shallot, scallions, herbs, mayo, mustard, vinegar, salt, and pepper so everything is ready when the potatoes finish cooking. Keeping the ingredients prepped ahead of time helps the salad come together smoothly. It also keeps the potatoes from sitting too long while you chop the rest of the mix-ins.

2-Second Step: Cook the potatoes in salted cold water Place the potatoes and 2 teaspoons of kosher salt in a large pot, then cover them with cold water. Bring the pot to a boil, then lower the heat and simmer until the potatoes are fork-tender, about 8 to 10 minutes. Starting potatoes in cold water helps them cook evenly and lowers the chance of mushy edges. Be gentle when testing them. You want them tender enough to bite through easily, but not falling apart. If you are making this for a crowd, check a few pieces from different parts of the pot.

3-Third Step: Mix the dressing while the potatoes cook In a medium bowl, combine the diced eggs, pickles, celery, shallot, scallions if using, herbs, remaining salt, mayonnaise, mustard, and 1 tablespoon of vinegar. Stir until the dressing looks creamy and evenly mixed. This is where the classic potato salad flavor starts to come together. If you want a little extra tang, you can taste the dressing and add a small splash more vinegar. If you are serving people who prefer a softer flavor, keep it as written.

4-Fourth Step: Drain and season the hot potatoes Drain the potatoes and spread them on a baking sheet. Sprinkle them with the remaining 1 tablespoon vinegar while they are still warm, then let them cool to room temperature, about 15 minutes. This small step is one of the best tricks for making old fashioned potato salad taste brighter and more seasoned from the inside out. The warm potato step matters. Hot potatoes soak up vinegar better, which gives the whole salad a deeper, more balanced flavor. Try not to rush this part. Letting the potatoes cool for a few minutes also helps the dressing stay creamy instead of turning oily or thin.

5-Fifth Step: Combine everything gently Add the cooled potatoes to the dressing and mix carefully until every piece is coated. Use a spoon or spatula and fold instead of stirring hard, because rough mixing can break the potatoes apart. The goal is a chunky, creamy salad with a little texture. If the salad looks a little dry, add a spoonful of mayonnaise. If it feels too thick, stir in a teaspoon of vinegar or a small splash of water until it reaches the texture you like.

6-Final Step: Season, chill, and serve Taste the salad and season with salt and freshly ground black pepper as needed. Cover it and refrigerate for at least 1 hour before serving. Chilling gives the flavors time to settle and blend, which makes the salad taste even better. This potato salad is a great make-ahead dish for cookouts, weekday lunches, and holiday meals. It can also be served with barbecue favorites like grilled beef burgers or paired with a lighter meal such as a grilled chicken sandwich.