Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and chopped
- 6 large eggs
- ¾ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 1 tbsp sweet pickle relish
- 1 tsp apple cider vinegar
- 1–2 celery stalks, finely diced
- ¼ cup red onion, finely diced
- 2 tbsp fresh chives or dill
- Salt and pepper to taste
- Smoked paprika for garnish
Instructions
- Boil potatoes until fork-tender (12–15 mins), drain, and cool.
- Boil eggs (10–12 mins), cool in ice water, peel.
- Halve eggs, mash yolks with mayo, both mustards, relish, vinegar, salt, and pepper.
- Chop egg whites and mix with potatoes, celery, onion, and herbs.
- Fold in the yolk dressing gently. Chill for at least 30 minutes.
- Garnish with paprika and herbs before serving.
Notes
- Add a splash of vinegar to potatoes while still warm for extra flavor absorption.
- For added texture, toss in bacon bits or chopped pickles.
- Don’t skip the chill time—this salad tastes best cold.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6–8
- Calories: 320
- Sugar: 2g
- Sodium: 440mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg