Ingredients:
- 2½ lbs red potatoes, cut into bite-sized pieces
- 4 large hard-boiled eggs, chopped
- ¾ cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp sweet pickle relish
- ½ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- 2 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- ½ tsp paprika
- ½ tsp black pepper
- Salt, to taste
- 2 tbsp fresh parsley, chopped
Method:
- Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10–12 minutes, until fork-tender but not mushy.
- Drain the potatoes and let them cool for a few minutes.
- In a large bowl, whisk together the mayonnaise, mustard, pickle relish, vinegar, sugar, paprika, black pepper, and salt.
- Add the potatoes, chopped eggs, celery, red onion, and parsley.
- Gently toss everything together until the potatoes are evenly coated.
- Cover and refrigerate for at least 2 hours to allow the flavors to blend.
- Stir gently before serving and sprinkle with a little extra paprika and fresh parsley.
- Serve chilled alongside fried chicken, burgers, BBQ, or grilled meats. 🥔🥚🥒