Creamy salad with potatoes, eggs, celery, and a tangy dressing. Ideal for picnics, easy to make, serves six.
# What You'll Need:
→ Potatoes
01 - 2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
→ Dressing
02 - 2/3 cup (160 ml) mayonnaise
03 - 2 tbsp yellow mustard
04 - 1 tbsp apple cider vinegar
05 - 1/2 tsp kosher salt
06 - 1/4 tsp black pepper
07 - 1/2 tsp sugar
→ Vegetables
08 - 2 celery stalks, finely diced
09 - 1/2 small red onion, finely diced
10 - 1/4 cup (4 tbsp) chopped dill pickles or sweet relish (optional)
→ Eggs
11 - 3 large eggs, hard-boiled, peeled, and chopped
→ Garnish
12 - 2 tbsp chopped fresh chives or parsley
13 - Paprika, for sprinkling
# Steps to Follow:
01 - Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10–12 minutes or until potatoes are fork-tender. Drain and let cool slightly.
02 - In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, and sugar until smooth.
03 - Add the warm potatoes to the dressing and gently toss to coat. Let sit for 5 minutes to absorb flavors.
04 - Add celery, red onion, pickles (if using), and chopped eggs. Gently fold to combine, being careful not to break up the potatoes too much.
05 - Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving for best flavor.
06 - Just before serving, garnish with chopped chives or parsley and a sprinkle of paprika.
