INGREDIENTS
- 6 medium russet potatoes, peeled and cut into chunks
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup chopped celery
- 1/4 cup chopped sweet pickles (or relish)
- 1/4 cup finely chopped red onion
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
- Paprika for garnish (optional)
- Fresh parsley, chopped (optional for garnish)
Instructions
- Boil Potatoes: Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook for about 10-12 minutes or until fork-tender. Drain and let cool.
- Cook Eggs: In a separate pot, boil the eggs for 10 minutes. Once cooked, place them in ice water to cool, then peel and chop.
- Make the Dressing: In a large bowl, combine mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper. Mix well.
- Combine Ingredients: Add the cooled potatoes, chopped eggs, celery, pickles, and red onion to the dressing. Gently fold everything together until well coated.
- Chill: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve: Garnish with paprika and fresh parsley if desired. Serve chilled.
Let me know if you’d like a tangier version, or one with bacon or dill!