This is the way my mother and my grandmother always made their potato salad!
Ingredients:
6 medium potatoes (Yukon Gold or Russet)
3 large eggs
1/2 cup mayonnaise
1 tbsp yellow mustard
1 tsp apple cider vinegar
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp celery seed (optional)
1/3 cup finely chopped celery
1/4 cup finely chopped onion (or green onion)
2 tbsp chopped dill pickles or sweet relish
Paprika for garnish
Directions:
Peel and cut potatoes into chunks. Place in a large pot, cover with water, and boil until tender (about 10–12 minutes). Drain and let cool.
While potatoes cook, boil eggs (about 9–10 minutes), then peel and chop.
In a large mixing bowl, combine mayonnaise, mustard, vinegar, salt, pepper, and celery seed. Stir until smooth.
Add the cooled potatoes, chopped eggs, celery, onion, and pickles or relish. Gently fold everything together until coated.
Taste and adjust seasoning if needed.
Cover and chill in the fridge for at least 1 hour before serving.
Sprinkle paprika on top just before serving for that classic touch.