INGREDENT
- 6 medium russet potatoes, peeled and diced
- 3 large eggs
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup chopped celery
- 1/4 cup chopped red onion (or regular onion)
- 1/4 cup sweet pickle relish
- Salt and black pepper, to taste
- Paprika, for garnish (optional)
- Fresh chopped parsley, for garnish (optional)
Instructions
- Boil the Potatoes:
Place diced potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and let cool. - Cook the Eggs:
Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover the pan, turn off the heat, and let sit for 10 minutes. Then transfer eggs to ice water. Peel and chop once cool. - Mix the Dressing:
In a large mixing bowl, combine mayonnaise, mustard, relish, salt, and pepper. Stir until smooth. - Assemble the Salad:
Add cooled potatoes, chopped eggs, celery, and onions into the bowl with the dressing. Gently mix until well combined and coated. - Chill:
Cover and refrigerate for at least 1 hour to allow flavors to meld. - Serve:
Garnish with paprika and parsley if desired. Serve chilled.
Let me know if you want a version with a twist—like adding bacon or using Greek yogurt instead of mayo!