Ingredients
- 6 medium potatoes (Yukon gold or russet), peeled and cubed
- 3 large eggs
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
- Paprika for garnish (optional)
- Fresh parsley (optional, for garnish)
Instructions
- Cook the Potatoes:
Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10–12 minutes, or until tender. Drain and let cool. - Boil the Eggs:
In a small pot, cover eggs with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove and place in cold water. Peel and chop. - Make the Dressing:
In a large bowl, combine mayonnaise, mustard, relish, vinegar, salt, and pepper. Mix well. - Assemble the Salad:
Add cooled potatoes, chopped eggs, celery, and onion to the dressing. Gently stir to combine, making sure everything is coated evenly. - Chill and Serve:
Cover and refrigerate for at least 1 hour to let flavors meld. Garnish with paprika and parsley before serving if desired.
Let me know if you want a variation like southern-style, with bacon, or no mayo!