Classic Potato Salad

Peel the russet potatoes and dice them into roughly 1-inch cubes. Place the diced potatoes into a bowl of cold water to prevent browning.

Rinse the diced potatoes under cold running water to remove all starchy residue. This is important for the texture of the final salad.

Drain the potatoes and place them in a large pot. Cover with cold water by about 1 inch. Add 1 tablespoon of salt. Bring to a rolling boil over high heat.

Boil the potatoes for 11 minutes, or until they are tender but still hold their shape. Do not overcook them, or they will become mushy.

Drain the cooked potatoes in a colander and rinse them under cold water to stop the cooking process. Spread the potatoes out on a baking sheet to cool completely, for at least 30 minutes. This ensures they don't break apart when mixed.

Finely chop the celery ribs into small pieces, about 1/4 inch.

Finely chop half of a small onion. The pieces should be small so they don't overpower the salad.

Boil the eggs for 14 minutes over medium heat. Immediately transfer the boiled eggs to an ice bath to cool completely. This makes them easier to peel and stops the cooking process.

Peel the cooled hard-boiled eggs. Use an egg slicer to chop them into small pieces, or chop them finely with a knife. Add the chopped eggs to the bowl with the celery and onion.

In a separate bowl, combine 1 1/2 cups of mayonnaise, 1 tablespoon of dill relish, 2 1/3 tablespoons of sugar, 2 teaspoons of yellow mustard, 1 teaspoon of dill pickle juice, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt. Add 2 tablespoons of milk if you prefer a creamier dressing.

Whisk all the dressing ingredients together until well combined and smooth.

Add the cooled, diced potatoes to the bowl with the dressing ingredients. Add the chopped celery, onion, relish, and chopped eggs.

Gently fold all the ingredients together with a spatula or large spoon until everything is well combined and coated with the dressing. Be careful not to mash the potatoes.

Stir in 1 teaspoon of chopped chives for a fresh, oniony flavor.

Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste.

Serve the potato salad chilled. It's a perfect side dish for picnics, barbecues, or any meal.