Peel the potatoes and cut them into uniform 1-inch cubes—this ensures even cooking so all pieces are tender at the same time. As you finish cutting, place the cubes directly into a pot of cold water to prevent oxidation and browning.

While the potatoes cook, prepare your remaining components: finely dice the onion into 1/4-inch pieces, finely chop the celery, and measure out the mayonnaise, salad cream, Dijon mustard, salt, white pepper, and chives. This mise en place keeps you organized and ready to assemble quickly once the potatoes finish cooking.

Bring the pot of potatoes to a boil over medium-high heat, then reduce to medium and simmer for 7-9 minutes until the potatoes are just fork-tender—they should break easily but not fall apart. Drain them in a colander and spread them on a clean kitchen towel or plate to cool to room temperature. I like to let them cool completely before mixing; this prevents the mayo from breaking down and keeps the salad creamy rather than greasy.

In a large bowl, whisk together the mayonnaise, salad cream, Dijon mustard, salt, and white pepper until smooth and well combined. This creates your flavor base and ensures the mustard and seasonings are evenly distributed throughout the dressing before the potatoes are added.

Add the cooled potatoes from Step 3 to the dressing along with the diced onion and chopped celery. Gently fold everything together until the potatoes are evenly coated, being careful not to break them apart. Taste the salad and adjust seasoning with additional salt, white pepper, or freshly ground black pepper as needed.

Transfer the potato salad to a serving dish and top with fresh chives and a generous grind of black pepper just before serving. I find that adding the chives at the last moment keeps them bright and fresh rather than wilting into the salad.