Classic Potato Salad

🥔 Classic Potato Salad

Ingredients:

• 2 lbs (about 900 g) potatoes (Yukon Gold or Russet)
• ½ cup mayonnaise
• 2 tbsp yellow mustard (adjust to taste)
• 2 tbsp apple cider vinegar or white vinegar
• ½ cup finely chopped celery
• ¼ cup finely chopped onion (red or white)
• 3 hard-boiled eggs, chopped
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (plus more for garnish)
• 1 tbsp dill relish or finely chopped pickles (optional)
• Optional: fresh parsley or chives for garnish

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Instructions:

1. Boil the Potatoes:
   Peel (optional) and cut the potatoes into bite-sized cubes. Place in a large pot, cover with cold salted water, and bring to a boil.
   Cook for 10–12 minutes, until fork-tender but not mushy. Drain and let cool.
2. Prepare the Dressing:
   In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, and paprika. Adjust seasoning to taste.
3. Combine Ingredients:
   Add the cooled potatoes, celery, onion, eggs, and relish (if using) to the dressing. Gently toss to coat everything evenly.
4. Chill:
   Cover and refrigerate for at least 1 hour before serving. The flavors meld beautifully as it chills.
5. Serve:
   Sprinkle with extra paprika and fresh herbs before serving for a colorful touch.

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🌿 Tips & Variations:

• For a creamier texture, mash a few potatoes before mixing.
• Add bacon bits or diced dill pickles for extra flavor.
• Use Greek yogurt instead of mayo for a lighter version.
• Mix in fresh dill for a tangy, herby twist.