Potato Salad With Egg

Boil the potatoes. Add the potatoes to a large pot and cover with cold water by about 1 inch. Salt the water generously. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are tender but not falling apart, about 10 to 15 minutes depending on your pot and how fast the water returns to a simmer. They are ready when a knife slides in easily with just a little resistance. Drain well.

Hard-boil the eggs. While the potatoes cook, place eggs in a saucepan and cover with cold water. Bring to a boil, turn off the heat, cover, and let sit 10 to 12 minutes. Transfer to an ice bath, peel, then chop. For a prettier top, slice one egg and reserve it for garnish. Yolks should be fully set for classic potato salad.

Season the warm potatoes. Put drained potatoes in a large bowl. While still warm, drizzle with the vinegar and gently toss. Let them cool about 10 minutes so the dressing stays creamy and does not loosen.

Make the dressing. In a small bowl, whisk together mayonnaise, sour cream, yellow mustard, Dijon, relish, celery seed (if using), smoked paprika, and black pepper. Taste and adjust. You want it a little punchy because the potatoes will mellow it out.

Mix it up. Add celery and red onion to the potatoes. Fold in the dressing, then fold in the chopped eggs. Stir gently so you keep some potato chunks intact.

Chill, then taste again. Cover and refrigerate at least 1 hour, ideally 4 hours. Before serving, taste and add more salt, pepper, or mustard if needed.

Serve. Top with extra paprika, herbs, and the reserved sliced egg if you kept it. Serve cold or cool, not ice-cold.