Creamy, tangy potato salad with hard-boiled eggs, celery and red onion - the perfect side dish for any summer gathering.
# The Ingredients You'll Need:
→ Potatoes
01 - 1.2 kg Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 1 tbsp salt (for boiling water)
→ Dressing
03 - 240 ml mayonnaise
04 - 2 tbsp yellow mustard
05 - 1 tbsp apple cider vinegar
06 - 1 tsp sugar
07 - ½ tsp celery seed (optional)
08 - Salt and black pepper, to taste
→ Mix-ins
09 - 3 large hard-boiled eggs, chopped
10 - 2 stalks celery, finely diced
11 - ½ small red onion, finely diced
12 - 2 tbsp chopped sweet pickles or relish
13 - 1 tbsp chopped fresh parsley (optional)
# Step-by-Step Instructions:
01 - Place potatoes in a large pot, cover with cold water, and add 1 tbsp salt. Bring to a boil, then reduce heat and simmer for 10–15 minutes or until fork-tender. Drain and let cool slightly.
02 - In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, celery seed (if using), salt, and pepper to form the dressing.
03 - In a large mixing bowl, gently combine the warm potatoes with the dressing.
04 - Add the eggs, celery, onion, pickles, and parsley. Mix carefully to coat all ingredients without mashing the potatoes.
05 - Cover and chill for at least 1 hour before serving to let the flavors meld.
