Potato Salad

Potato Salad 


2 pounds potatoes (about 4 medium), peeled and cut into 3/4-inch cubes
3/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt, or more to taste
1/4 teaspoon black pepper
3 hard-boiled eggs, chopped
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
Optional: paprika, for garnish


Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are fork-tender.
Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool for about 10 minutes.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until well combined.
Pour the dressing over the slightly cooled potatoes. Add the chopped hard-boiled eggs, celery, red onion, and parsley to the bowl.
Gently toss all the ingredients together until the potatoes are evenly coated with the dressing and the other ingredients are well distributed.
Taste and adjust the seasoning, adding more salt and pepper if needed.
Cover the bowl and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
When ready to serve, sprinkle the potato salad with paprika for a colorful garnish, if desired.


For extra flavor, you can add ingredients like crispy bacon, diced pickles, or chopped green onions to the potato salad.
Be sure to allow the potatoes to cool slightly before adding the dressing to prevent it from becoming too watery.
Potato salad tastes best when it’s chilled, so refrigerate it for at least an hour before serving.
This recipe can be easily doubled or halved to suit your needs, making it perfect for potlucks, picnics, and gatherings.

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