Classic Creamy Potato Salad with Eggs

Steps

Kid helper. A child can do steps 3, 9, 10, 11 and 12: no knife, no heat. Steps marked “Grown-up” use a knife or heat. Cooking with kids

1. Put the eggs in a small saucepan, cover them with 1 inch of cold water and bring to a full

   boil (how to boil)

   Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid

   over high heat.
   Grown-up: heat
2. Turn off the heat, cover the pan and let the eggs stand in the hot water.
   ⏱ Eggs stand: 12 minGrown-up: heat
3. Move the eggs to a bowl of ice water and let them chill.
   ⏱ Chill eggs: 10 minKid step
4. Meanwhile, put the potato cubes in a large pot, cover them with cold water by 1 inch and add 1 tablespoon salt.
   Grown-up: heat
5. Bring the potatoes to a boil over high heat, then lower to a steady

   simmer (how to simmer)

   Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid

   and cook until a knife slides into a cube easily but the cubes still hold their shape.
   ⏱ Simmer: 10 minGrown-up: knife, heat
6. Drain the potatoes in a colander, then spread them out on a sheet pan.
   Grown-up: heat
7. Sprinkle the vinegar over the warm potatoes. Let them cool to room temperature so they soak up the vinegar.
   ⏱ Cool potatoes: 30 minGrown-up: heat
8. Peel the eggs and

   chop (how to chop)

   Chop Cut food into bite-size pieces that don't have to match exactly. 1. Cut a flat side on round food and lay it on that side so it can't roll.2. Slice the food into strips about as wide as the pieces you want.3. Turn the strips and cut across them.4. Rock the knife over any big pieces until they are about the same size. Done when: The pieces are close enough in size to cook in the same time, about ½ inch unless the recipe says otherwise. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide.How to chop vegetables and herbs: mistakes to avoid

   them.
   Grown-up: knife
9. In a large bowl, stir together the mayonnaise, mustard, relish, salt and pepper.
   Kid step
10. Add the cooled potatoes, eggs, celery, red onion and most of the chives, and

    fold (how to fold)

    Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid

    gently with a spatula until coated.
    Kid step
11. Cover and refrigerate so the flavors blend.
    ⏱ Chill: 1 hrKid step
12. Stir, taste for salt and pepper, then top with the paprika and remaining chives just before serving.
    Kid step

Tap an underlined word for how to do it, or see all techniques.

Tips

• Cool the potatoes before adding the mayonnaise. Hot potatoes make the dressing oily and thin.
• Yukon Golds hold their shape and stay creamy. Russets fall apart more easily.
• Keep it cold: don't leave potato salad out for more than 2 hours, or 1 hour on a day above 90°F.

Storage

Refrigerate in a covered container up to 3 days.

Make ahead

Make it up to 1 day ahead. It tastes even better the next day.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: potatoes (August to November).