Ingredients:
Potatoes & Veggies:
- 2 lbs (900 g) Yukon Gold or red potatoes, peeled or unpeeled, cut into 1-inch cubes
- 3 large hard-boiled eggs, chopped
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup dill pickles, chopped (optional, for extra tang)
Dressing:
- 1 cup mayonnaise (full-fat for creaminess)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon fresh dill or 1/2 teaspoon dried dill
- 1/4 teaspoon smoked paprika (optional, for a subtle smoky flavor)
Garnish:
- Fresh parsley, chopped
- Paprika
- Extra chopped hard-boiled egg (optional)
Instructions & Methods:
1. Prepare the Potatoes
- Place cubed potatoes in a large pot and cover with cold, salted water.
- Bring to a boil, then reduce heat to simmer. Cook until tender but firm, about 12–15 minutes.
- Drain and let potatoes cool slightly. For extra flavor, you can toss them with a pinch of salt while warm.
2. Prepare the Dressing
- In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, pepper, and dill.
- Taste and adjust seasoning—this is your flavor foundation.
3. Mix the Salad
- Gently fold cooled potatoes, chopped eggs, celery, red onion, and pickles into the dressing.
- Be careful not to mash the potatoes too much—they should stay chunky.
4. Chill & Marinate
- Cover the salad and refrigerate for at least 2 hours, preferably overnight. This allows flavors to marry beautifully.
5. Garnish & Serve
- Sprinkle with paprika, fresh parsley, and extra chopped egg just before serving for a colorful, inviting look.
