👩‍🍳 INSTRUCTIONS

1. Cook the Potatoes:

• Place the peeled and cubed potatoes in a large pot and cover with cold, salted water.

• Bring to a boil over high heat, then reduce to a simmer. Cook for 10-15 minutes, or until the potatoes are fork-tender but not falling apart.

• Drain the potatoes thoroughly and let them cool until they are just warm to the touch.

2. Prepare the Dressing:

• In a small bowl, whisk together the mayonnaise, Dijon mustard, diced pickles, red onion, and celery. Season with 1 teaspoon of salt and ½ teaspoon of pepper.

3. Combine the Salad:

• In a large mixing bowl, gently combine the warm potatoes and the chopped hard-boiled eggs.

• Pour the dressing over the potato and egg mixture. Using a large spatula, fold everything together gently until evenly coated. Be careful not to overmix and break down the potatoes.

4. Chill and Serve:

• Taste and adjust seasoning with more salt and pepper if needed.

• Transfer the potato salad to a serving bowl, cover, and refrigerate for at least 2 hours to allow the flavors to meld.

• Just before serving, garnish with a generous sprinkle of paprika and chopped fresh parsley.

💡 Pro-Tips for the Best Potato Salad:

• The Right Potato: Russets are perfect for this recipe as their starchiness helps create a creamy texture that soaks up the dressing.

• Don’t Overcook: The key to the perfect texture is cooking the potatoes until just tender. They should hold their shape when mixed.

• Dress While Warm: Adding the dressing to the slightly warm potatoes allows them to absorb the flavor more deeply.

• Customize It: Feel free to add 2-3 tablespoons of sweet pickle relish for a touch of sweetness, or mix in some crumbled cooked bacon for a savory crunch.