The Best Potato Salad Ever
Ingredients:
3 pounds potatoes (Yukon Gold or red potatoes work best)
5 large eggs, hard-boiled and chopped
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, chopped (optional)
1/4 teaspoon paprika (for garnish)
Directions:
Cook the Potatoes: Begin by washing the potatoes well. Place them in a large pot of cold, salted water. Bring to a boil over medium-high heat, and cook for about 12-15 minutes, or until the potatoes are fork-tender but not mushy. Drain and allow them to cool slightly. Once cool enough to handle, cut the potatoes into bite-sized cubes.
Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, salt, pepper, and garlic powder until smooth and creamy.
Combine Ingredients: In a large mixing bowl, combine the cubed potatoes, chopped eggs, red onion, and celery. Gently toss to combine.
Add Dressing: Pour the dressing over the potato mixture and carefully fold it in until everything is well coated. Adjust seasoning with extra salt or pepper if desired.
Chill: Cover the salad and refrigerate for at least 2 hours (or overnight, for even better flavor!).
Serve: Before serving, sprinkle the top with a little paprika and fresh parsley for a pop of color and flavor.