This Is the Best Potato Salad I've Ever Had!
Ingredients:
2 pounds (about 4 medium) Yukon Gold or red potatoes, peeled and cubed
3 hard-boiled eggs, chopped
½ cup mayonnaise
2 tbsp yellow mustard
1 tbsp apple cider vinegar
½ cup finely chopped celery
¼ cup finely chopped red onion
2 tbsp sweet pickle relish
Salt and black pepper to taste
Paprika for garnish (optional)
Directions: Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10–12 minutes or until fork-tender. Drain and let cool slightly.
In a large mixing bowl, stir together mayonnaise, mustard, vinegar, relish, salt, and pepper. Add celery, onion, and chopped eggs.
Once the potatoes are just warm or cooled, gently fold them into the dressing mixture. Mix carefully so the potatoes stay chunky and don’t break down too much.
Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors blend. Sprinkle with paprika before serving for a pop of color and flavor.
This salad is creamy, tangy, and packed with texture—it disappears fast at every picnic, BBQ, or family dinner!