Servings: 6–8
Ingredients:
- 2½ lbs potatoes, peeled and cubed
- 4 large eggs, hard-boiled and chopped
- ¾ cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp sweet pickle relish
- ¼ cup finely diced celery
- ¼ cup finely diced onion
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 tbsp fresh parsley, chopped
Instructions:
- Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10–12 minutes, until fork-tender. Don’t overcook.
- Drain the potatoes and let them cool completely.
- In a large bowl, whisk together mayonnaise, mustard, relish, vinegar, sugar, salt, pepper, and paprika.
- Add the cooled potatoes, chopped eggs, celery, onion, and parsley.
- Gently toss until everything is evenly coated.
- Cover and refrigerate for at least 2 hours before serving.
- Sprinkle with a little paprika and fresh parsley before serving. 🥔🥚