Classic Potato Salad

1. If you still need to cook the eggs, do that first. Simmer eggs for 10 to 12 minutes, then chill in cold water, peel, and chop. (Or use pre-cooked eggs and call it a win.)
2. Start the potatoes cold for even cooking. Add potatoes to a large pot and cover with cold water by about 1 inch. Add 1 1/2 tablespoons kosher salt. As a rough guide, you want the water to taste pleasantly salty. Bring to a boil, then reduce to a steady simmer.
3. Cook until just tender. Simmer 10 to 15 minutes until a fork slides into the center with little to no resistance, but the edges are still intact and not sloughing off. Drain well in a colander.
4. Steam dry, then season warm. Let the potatoes sit in the colander 5 minutes to release steam. Transfer to a large bowl and drizzle with 2 tablespoons pickle juice. Toss gently.
5. Make the dressing. In a small bowl, whisk together mayo, yellow mustard, Dijon (if using), vinegar, sugar (if using), and black pepper. Taste. You want it a little punchy because the potatoes will mellow it out.
6. Build texture. Add celery, pickles, and red onion to the potatoes. Add the chopped eggs.
7. Mix without turning it to mush. Add about three-quarters of the dressing and fold gently. If you like it extra creamy, lightly mash a few potato chunks against the side of the bowl, then fold again.
8. Adjust and chill. Add remaining dressing as needed. Taste and add more salt, pickle juice, or a touch more mustard if it needs brightness. Cover and refrigerate at least 1 hour, ideally 3 to 4 hours.
9. Finish and serve. Before serving, stir gently and taste one more time. Sprinkle with paprika and herbs (if using). Serve cold or cool.

Tip: If your potato salad tightens up in the fridge, loosen it with 1 to 2 tablespoons of mayo or a small splash of pickle juice, then fold gently.