INGREDENT
- 6 medium russet potatoes, peeled and diced
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup sweet pickle relish
- Salt and black pepper to taste
- 1 teaspoon celery seed (optional)
- Paprika for garnish
- Fresh chopped parsley (optional)
Instructions
- Boil the Potatoes:
Place diced potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for 10-15 minutes or until potatoes are tender but not mushy. Drain and let cool. - Boil the Eggs:
While the potatoes cook, place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes. Cool, peel, and chop. - Mix the Dressing:
In a large bowl, combine mayonnaise, mustard, relish, chopped celery, onion, salt, pepper, and celery seed (if using). Stir well. - Combine Everything:
Gently fold in the cooled potatoes and chopped eggs into the dressing. Mix until fully coated and creamy. - Chill & Serve:
Cover and refrigerate for at least 1 hour (or overnight) for best flavor. Before serving, sprinkle with paprika and parsley if desired.
Let me know if you’d like a spicier version or a bacon twist! 🥓🔥