Ingredients
- 2 pounds Yukon Gold potatoes, cut into bite-sized chunks
- 3 large eggs
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 celery stalks, finely chopped
- ¼ cup red onion, finely diced
- ¼ cup dill pickles or relish, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika, plus extra for garnish
Instructions
1. Boil the Potatoes
Simmer the potatoes in salted water for 10–12 minutes until fork-tender.
2. Cook the Eggs
Boil the eggs for about 10 minutes, then cool and chop them into pieces.
3. Make the Dressing
Whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and paprika into a tangy, creamy dressing with a smooth and zesty flavor.
4. Mix the Salad
Fold the potatoes, eggs, celery, red onion, pickles, and fresh dill into the dressing.
5. Chill and Serve
Refrigerate for at least 1 hour to let the flavors meld together into a cool, savory side dish that tastes even better the next day. Sprinkle with extra paprika before serving.