Potato Salad with Egg

Boil the potatoes. Add the potatoes to a large pot and cover with cold water by about 1 inch. Salt well, the water should taste pleasantly salty. Bring to a boil, then reduce to a steady simmer. Cook 10 to 12 minutes, starting to check at 10, until fork-tender but not falling apart.

Cook the eggs. While the potatoes cook (or right after), place eggs in a pot and cover with cold water. Bring to a boil, turn off the heat, cover, and let sit 10 to 12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel.

Drain and steam-dry. Drain potatoes in a colander, then let them sit for 5 minutes so excess water evaporates. This keeps the dressing creamy, not watery.

Make the dressing. In a small bowl, whisk together mayonnaise, mustard, pickle juice, vinegar, sugar (if using), salt, and pepper.

Toss warm potatoes with dressing. Add warm potatoes to a large bowl and spoon about two-thirds of the dressing over them. Gently fold to coat. Reserve the rest for after chilling, when the potatoes soak things up and the salad tightens.

Add the mix-ins. Fold in celery, red onion, pickles, and herbs.

Chop eggs and finish. Chop the eggs into bite-size pieces (or slice a couple for the top if you want it pretty). Fold eggs into the salad. Add remaining dressing as needed until it looks creamy and scoopable.

Chill, then taste again. Let the salad cool a bit before sealing the container so you do not trap steam (hello, condensation). Cover and refrigerate at least 2 hours. Before serving, stir and taste. Add a pinch more salt, pepper, or a tiny splash of pickle juice if it needs a brighter pop.

Serve. Sprinkle paprika over the top right before serving. If you saved a few egg slices, lay them on top for that classic picnic look.