INGREDENT
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
- 3 large eggs
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- ½ cup finely chopped celery
- ¼ cup finely chopped red onion
- 2 tablespoons sweet pickle relish (optional)
- Salt and pepper to taste
- Paprika (for garnish)
- Fresh chopped parsley (optional)
Instructions
- Boil the Potatoes:
Place the potato chunks in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10–12 minutes or until tender. Drain and let cool completely. - Boil the Eggs:
In a small saucepan, cover eggs with water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes. Cool under cold running water, peel, and chop. - Mix the Dressing:
In a large bowl, combine mayonnaise, mustard, vinegar, salt, and pepper. Stir in the celery, onion, and relish if using. - Assemble the Salad:
Add the cooled potatoes and chopped eggs to the bowl. Gently toss everything together until well coated. - Chill and Serve:
Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to meld. Before serving, sprinkle with paprika and fresh parsley if desired.
Would you like a creamy variation or one with a bit of a tangy kick too?