Prep time: 20 mins | Cook time: 15 mins | Chill time: 2 hours | Servings: 6-8
Ingredients
Salad Base:
3 lbs Yukon Gold or red potatoes, peeled and cut into ½-inch cubes
4 hard-boiled eggs, chopped (reserve 1 yolk for garnish)
2 ribs celery, finely diced
½ cup red bell pepper or sweet pimento, finely diced
⅓ cup red or green onion, finely chopped
⅓ cup dill pickles or sweet pickle relish, drained
Dressing:
1 cup mayonnaise
2 tbsp yellow mustard or Dijon mustard
1 tbsp apple cider vinegar or pickle juice
½ tsp garlic powder
½ tsp paprika
Salt and freshly ground black pepper, to taste
Fresh parsley or chives, chopped (for garnish)
Instructions
1. Boil Potatoes: Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 10–12 minutes until tender when pierced with a fork. Drain well and let cool completely.
2. Mix Dressing: In a medium bowl, whisk together mayonnaise, mustard, apple cider vinegar (or pickle juice), garlic powder, paprika, salt, and pepper until smooth.
3. Combine: In a large mixing bowl, combine cooled potatoes, chopped hard-boiled eggs, diced celery, red bell pepper, onion, and pickles.
4. Toss: Pour dressing over potato mixture. Gently fold everything together using a rubber spatula until evenly coated without mashing the potatoes.
5. Garnish & Chill: Crumble reserved egg yolk over top and garnish with fresh parsley and a dash of extra paprika. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.