Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed
  • 1 teaspoon salt, plus more to taste
  • 6 large eggs
  • 1 cup (240ml) mayonnaise
  • 1/4 cup (60ml) yellow mustard
  • 2 tablespoons white vinegar
  • 1/2 cup (50g) celery, finely chopped
  • 1/4 cup (25g) red onion, finely chopped
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon paprika
  • 2 tablespoons chopped fresh parsley (optional)

Instructions:

  1. Place cubed potatoes in a large pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil and cook until tender, about 10-15 minutes.
  2. Gently place the eggs in the same pot. Cook at boiling water for 8 minutes, then remove to ice bath to stop the cooking.
  3. Drain the potatoes in a colander and rinse with cold water. Let them cool slightly. Peel and chop the cooled eggs.
  4. In a small bowl, whisk together mayonnaise, yellow mustard, and white vinegar.
  5. In the large mixing bowl, gently combine the cooled potatoes, chopped eggs, celery, and red onion.
  6. Pour the dressing over the potato mixture and gently fold to combine. Be careful not to mash the potatoes.
  7. Season with salt and pepper to taste.
  8. Cover the potato salad and refrigerate for at least 1 hour.
  9. Before serving, sprinkle with paprika and chopped parsley (if using). Enjoy this traditional potato salad recipe!