Skip to content (Press Enter)
Ingredients
- 2 lbs (about 900 g) potatoes (Yukon Gold or russet work great)
- 3 large eggs
- ¾ cup mayonnaise
- 2 tbsp yellow mustard (or Dijon, for a tangier flavor)
- 2 tbsp sweet pickle relish (optional but adds great flavor)
- ½ small red onion, finely chopped
- 2 celery stalks, finely chopped
- 1 tbsp apple cider vinegar (optional, adds brightness)
- Salt and black pepper, to taste
- Paprika (for garnish, optional)
- 1–2 green onions, sliced (optional, for garnish)
Instructions
-
Boil the Potatoes
- Peel (optional) and cut potatoes into bite-size cubes.
- Place in a large pot, cover with cold water, add a good pinch of salt.
- Bring to a boil and cook until tender (about 10–12 minutes).
- Drain well and let them cool slightly.
-
Cook the Eggs
- While potatoes cook, place eggs in a saucepan, cover with water.
- Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes.
- Transfer eggs to cold water, peel, and chop.
-
Make the Dressing
- In a large mixing bowl, combine mayonnaise, mustard, and relish (if using).
- Stir in vinegar, salt, and pepper to taste.
-
Assemble the Salad
- Add cooled potatoes, chopped eggs, celery, and red onion into the bowl.
- Gently fold everything together until evenly coated in dressing.
- Taste and adjust seasoning (a little more salt, pepper, or mustard if needed).
-
Chill & Serve
- Cover and refrigerate for at least 1 hour before serving (best if chilled 3–4 hours).
- Sprinkle with paprika or green onions before serving.
🧊 Storage Tips
- Keeps up to 3 days in the refrigerator.
- Don’t freeze (the mayo dressing separates).
