Ingredients:
3 pounds of starchy potatoes: Russets or Yukon Golds, peeled and diced1 cup of high-quality mayonnaise1/4 cup of yellow mustard2 teaspoons of apple cider vinegar1/2 cup of sweet pickle relish4 hard-boiled eggs, chopped1 medium onion, finely choppedSalt and pepper to tastePaprika for garnishFresh parsley, chopped (optional, for garnish)
PREPARATION:
Prepare the Potatoes: Place the diced potatoes in a large pot and cover them with cold, salted water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender but not mushy.Make the Dressing: In a small bowl, whisk together the mayonnaise, mustard, and apple cider vinegar until smooth.Drain and Cool: Drain the potatoes well and allow them to cool slightly, ensuring they are still warm but not too hot to handle.Combine Ingredients: In a large mixing bowl, gently toss the warm potatoes with the prepared dressing. Add the sweet pickle relish, chopped hard-boiled eggs, and finely chopped onion. Mix carefully to avoid breaking the potatoes.Season to Taste: Taste the salad and season with salt and pepper according to your preference.Garnish: Sprinkle with paprika and, if desired, garnish with chopped fresh parsley.Chill: Refrigerate the salad for at least one hour to allow the flavors to meld.Variations & TipsAdd Celery Seed: For a crunchy twist, incorporate a dash of celery seed.Include Bacon: For added smoky flavor, sprinkle crispy bacon bits on top.Healthier Option: Substitute half of the mayonnaise with plain Greek yogurt for a tangy, lighter version.Personal Touch: Remember, the key to a perfect potato salad is the care and love you put into preparing it. The recipe serves as a guide, but your personal touch makes it special.