Ingredients
For the Salad
- 3 lbs Yukon Gold potatoes, peeled and cut into bite-sized pieces
- 4 hard-boiled eggs, chopped
- 1 cup celery, finely diced
- ½ cup red onion, finely diced
- ¼ cup sweet pickle relish
- 2 tbsp fresh parsley, chopped
For the Dressing
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1 tsp celery seed
- 1 tsp salt
- ½ tsp black pepper
Instructions
1. Cook the Potatoes
Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10–15 minutes, or until fork-tender. Drain and allow them to cool slightly.
2. Prepare the Mix-Ins
Chop the hard-boiled eggs, dice the celery and red onion, and measure out the pickle relish and parsley.
3. Make the Dressing
Whisk together the mayonnaise, mustard, apple cider vinegar, sugar, celery seed, salt, and pepper in a large mixing bowl until smooth and creamy.
4. Combine the Ingredients
Add the warm potatoes, eggs, celery, onion, relish, and parsley to the dressing and gently fold everything together until evenly coated.
5. Chill the Salad
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
6. Garnish and Serve
Sprinkle with additional parsley, paprika, or sliced green onions just before serving.