Creamy, tangy salad of potatoes, eggs, celery, and mustard-mayo dressing for gatherings and picnics.
# What You’ll Need:
→ Potatoes
01 - 900 g Yukon Gold or Russet potatoes, peeled and cut into 2.5 cm chunks
→ Dressing
02 - 160 ml mayonnaise
03 - 2 tablespoons yellow mustard
04 - 1 tablespoon apple cider vinegar
05 - 0.5 teaspoon kosher salt
06 - 0.25 teaspoon black pepper
07 - 0.5 teaspoon sugar
→ Vegetables
08 - 2 celery stalks, finely diced
09 - 0.5 small red onion, finely diced
10 - 4 tablespoons chopped dill pickles or sweet relish (optional)
→ Eggs
11 - 3 large eggs, hard-boiled, peeled, and chopped
→ Garnish
12 - 2 tablespoons chopped fresh chives or parsley
13 - Paprika, for sprinkling
# How to Make It:
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 thoroughly and allow to cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, salt, black pepper, and sugar until the mixture is smooth and well blended.
03 - Add the warm, drained potatoes to the bowl with the dressing. Gently toss to coat all the pieces evenly. Let stand for 5 minutes so the potatoes absorb the flavors.
04 - Fold in diced celery, red onion, pickles or relish (if using), and chopped eggs. Mix gently to avoid breaking up the potatoes excessively.
05 - Taste and adjust the seasoning if necessary. Cover and refrigerate for at least 1 hour to allow flavors to develop.
06 - Before serving, garnish with chopped chives or parsley and a light sprinkle of paprika. Serve chilled.
