Ingredients
Scale
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely diced
- 1/4 cup sweet pickle relish
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Boil the Potatoes
Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil, then reduce the heat and simmer for about 10 to 15 minutes. The potatoes should be fork-tender but not falling apart. Drain the potatoes and let them cool slightly. - Step 2: Prepare the Eggs
While the potatoes are cooking, place the eggs in a small saucepan and cover with water. Bring to a boil, then turn off the heat and cover the pan. Let the eggs sit for 12 minutes. Transfer the eggs to an ice bath, peel them, and chop them into small pieces. - Step 3: Mix the Dressing
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, salt, and pepper. Whisk the ingredients together until the dressing is smooth and creamy. Taste and adjust the seasoning if necessary. - Step 4: Combine the Ingredients
Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl with the dressing. Gently fold everything together using a spatula. Be careful not to mash the potatoes; you want to keep the distinct cubes intact while ensuring they are evenly coated. - Step 5: Chill and Garnish
Cover the bowl with plastic wrap and refrigerate the salad for at least one hour before serving. Right before you bring it to the table, sprinkle the top with paprika and fresh parsley for a beautiful pop of color.
- Cook Time: 35 minutes
- Diet: Vegetarian, Gluten-Free