•INGREDIENTS:
– 3 pounds potatoes (Yukon gold or red)
– 4 large eggs
– 1 cup mayonnaise
– 1 tablespoon yellow mustard
– 2 stalks celery, finely chopped
– 1/4 cup red onion, finely chopped
– 2 tablespoons sweet pickle relish (or dill relish)
– 1 teaspoon sugar
– 2 teaspoons white vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Paprika (for garnish)
– Fresh parsley, chopped (optional, for garnish)
•INSTRUCTIONS:
1. Prepare the Potatoes and Eggs
Wash and cut potatoes into bite-sized pieces. Boil in salted water for 10-15 minutes until tender but firm. Boil eggs for 10 minutes, then peel and chop. Let both cool.
2. Mix the Dressing
In a large bowl, whisk together mayonnaise, yellow mustard, pickle relish, sugar, white vinegar, salt, and black pepper until smooth.
3. Combine Ingredients
Add cooled potatoes, chopped eggs, celery, and red onion to the dressing. Gently fold until everything is well-coated, avoiding mashing the potatoes.
4. Chill and Serve
Cover and refrigerate for at least an hour. Before serving, stir gently and adjust the consistency with extra mayonnaise if needed. Garnish with paprika and chopped parsley if desired.
