Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 4 large hard-boiled eggs, diced
  • 1 tbsp apple cider vinegar
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup dill pickles, diced
  • 1 tbsp fresh parsley, chopped
  • 3/4 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer for 10-12 minutes until the potatoes are fork-tender but not crumbling. Drain thoroughly in a colander.
  2. While the potatoes are still steaming, return them to the pot or a bowl and drizzle with the apple cider vinegar. Toss gently. Let them cool for about 15 minutes.
  3. In a large mixing bowl, whisk together the mayonnaise, mustard, paprika, salt, and pepper until smooth.
  4. Fold in the cooled potatoes, diced eggs, celery, onion, and pickles. Stir gently using a spatula to keep the potato chunks intact.
  5. Fold in the fresh parsley last and chill for 2 hours before serving to allow flavors to develop.