Ingredients
Method
- Place the peeled and cubed potatoes in a large pot and cover with cold, well-salted water. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 12 to 15 minutes, until the potatoes are fork-tender but not falling apart. Drain immediately and spread on a baking sheet to cool completely, about 30 minutes.
- While the potatoes cook, prepare the hard-boiled eggs. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover the pan, remove from heat, and let the eggs sit for 12 minutes. Transfer immediately to an ice bath for 10 minutes, then peel and roughly chop. Reserve 1 to 2 eggs, sliced in half, for garnish if desired.
- In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, 1 teaspoon salt, and ¼ teaspoon black pepper until smooth and well combined. Taste and adjust seasoning as needed.
- Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and diced red onion to the bowl with the dressing. Gently fold everything together with a rubber spatula until evenly coated, being careful not to mash the potatoes.
- Taste one final time and adjust salt and pepper to your liking. Transfer to a serving dish, sprinkle with extra paprika and fresh parsley, and arrange reserved egg slices on top if using. Cover tightly and refrigerate for at least 2 hours before serving.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Stir well before serving and add a small dollop of mayo if needed to refresh the creaminess. Do not freeze.
Lighter Swap: For a more nutritious version, replace half the mayonnaise with plain Greek yogurt. You'll still get that creamy texture while adding extra protein and cutting down on fat — and it tastes absolutely amazing!
Seasoning Tip: Potatoes absorb a lot of salt, so always taste your salad after chilling and re-season before serving if needed. A little extra pinch of salt and a splash of vinegar can really wake up the flavors after the salad has been in the fridge.