Southern Potato Salad

Boil the potatoes. Add the potatoes to a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil, then reduce to a steady simmer. Start timing once the pot is simmering and cook 10 to 12 minutes, until a fork slides in easily but the pieces still hold their shape.

Cook the eggs. While the potatoes cook, place eggs in a small pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit 10 to 12 minutes. Transfer to an ice bath, then peel and chop. (Timing can vary a bit depending on egg size and altitude, so adjust as needed.)

Drain and cool. Drain potatoes in a colander. Spread them out in a single layer on a rimmed sheet pan (or in a wide shallow bowl) and let cool 10 to 15 minutes so steam can escape. Warm is good. Steaming hot is not.

Make the dressing. In a medium bowl, whisk together mayonnaise, yellow mustard, Dijon (if using), relish, chopped dill pickles, 1 tablespoon pickle juice, celery seed, black pepper, and a pinch of salt.

Assemble. In a large bowl, combine potatoes, chopped eggs, celery, and onion. Add the dressing and fold gently until everything is coated. If you want a milder onion bite, use sweet onion or give the chopped onion a quick rinse and pat dry before adding. If it feels too thick, add 1 more tablespoon pickle juice.

Chill, then finish. Cover and refrigerate at least 2 hours, or up to overnight. Before serving, let it sit out 10 to 15 minutes, then taste and adjust salt, mustard, or pickle juice. Top with smoked paprika and parsley if you want it pretty without trying too hard.