Ingredients:

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

Instructions:

  1. Place cubed potatoes in a pot of salted water. Bring to a boil, then reduce to a simmer. Cook until fork-tender, then drain immediately.
  2. While potatoes are steaming hot, drizzle apple cider vinegar over them. Toss gently and let them cool for 15–20 minutes.
  3. In a separate small bowl, whisk together the mayonnaise, mustard, sugar, salt, and pepper until velvety and uniform.
  4. Combine the cooled potatoes, diced eggs, celery, and onion in a large mixing bowl. Pour the dressing over the top and gently fold ingredients together using a rubber spatula until coated.
  5. Chill the salad for at least 2 hours before serving. Garnish with paprika.