.A rich, creamy potato salad with tender potatoes, chopped hard-boiled eggs, crisp celery, and a touch of paprika and black pepper — just like the image.
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and cut into bite-size chunks
- 6 large eggs
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1/3 cup finely diced celery
- 1/4 cup finely diced sweet onion
- 2 tbsp sweet pickle relish
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika, plus extra for garnish
Instructions
- Place potatoes in a large pot and cover with cold salted water.
Bring to a gentle boil and cook for 10–12 minutes, or until fork tender but not falling apart.
Drain and let cool slightly. - While potatoes cook, place eggs in a saucepan and cover with water.
Bring to a boil, cover, remove from heat, and let sit for 12 minutes.
Cool, peel, and chop. - In a large mixing bowl, combine mayonnaise, yellow mustard, relish, salt, black pepper, and paprika.
- Add the warm potatoes, chopped eggs, celery, and onion.
Gently fold together until everything is evenly coated and creamy. - Refrigerate for at least 1 hour before serving for best flavor.
- Sprinkle lightly with paprika and fresh cracked black pepper before serving.
Optional
- Add a small splash of pickle juice for extra tang
- Use half mayo and half sour cream for a lighter texture
- Garnish with sliced egg for a more classic presentation
Serving Suggestion
Serve chilled alongside barbecue, burgers, fried chicken, or sandwiches.
Enjoy!