👩🍳 Step-by-Step Instructions
Step 1: Cook the potatoes
Peel and cut about 3 lbs of potatoes into bite-sized pieces. Place them in a pot, cover with cold salted water, and bring to a boil. Lower the heat and simmer for 10–12 minutes until tender. Drain and spread them out to cool slightly. Starting with cold water helps them cook evenly.
Step 2: Prepare the eggs
Place 4 eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes. Transfer to ice water, peel, and chop.
Step 3: Mix the dressing
In a large bowl, whisk together:
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1 teaspoon salt
½ teaspoon black pepper
Taste and adjust as needed. For extra balance, add a splash of apple cider vinegar or a pinch of sugar if desired.
Step 4: Combine
Add the potatoes, eggs, onion, and optional celery to a large bowl. Gently fold in the dressing until everything is evenly coated, being careful not to overmix.
Step 5: Chill
Refrigerate for at least 2 hours to allow the flavors to come together.
Step 6: Garnish & serve
Sprinkle with paprika and, if you like, top with sliced eggs or fresh parsley. Serve chilled.
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