Ingredients:
6 medium potatoes, peeled and diced
4 hard-boiled eggs, chopped
1 cup mayonnaise
1 tablespoon yellow mustard
1/2 cup chopped celery
1/2 cup chopped pickles or relish
1/4 cup chopped green onions or red onions
1 tablespoon vinegar (apple cider or white)
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
Optional: paprika for garnish
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Instructions:
1. Cook the potatoes:
Boil the diced potatoes in salted water until they are fork-tender (about 10–15 minutes). Drain and let them cool completely.
2. Prepare the dressing:
In a large bowl, mix together the mayonnaise, mustard, vinegar, salt, and black pepper.
3. Combine ingredients:
Add the cooled potatoes, chopped eggs, celery, pickles (or relish), and onions to the dressing. Gently stir to combine, making sure not to mash the potatoes too much.
4. Chill:
Cover and refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to blend.
5. Serve:
Optionally, sprinkle with paprika before serving for a colorful touch.
