Ingredients
Equipment
Method
- Boil the potatoes in salted water until fork-tender (about 10 minutes), then drain and let cool.
- Boil eggs, cool, peel, and chop or crumble into a bowl.
- In a large bowl, combine potatoes, celery, onion, and chopped eggs.
- Drizzle vinegar over the warm potatoes and mix gently.
- In a separate bowl, whisk together mayonnaise, mustard, relish, salt, and pepper.
- Fold the dressing into the potato mixture until well coated.
- Garnish with paprika and green onions.
- Chill at least 1 hour before serving.
Nutrition
Notes
Don’t overcook the potatoes to avoid a mushy texture. This salad tastes better when chilled and made a few hours ahead. Store in an airtight container in the fridge for up to 4 days. Avoid freezing, as it alters the texture.