Creamy salad featuring potatoes, eggs, tangy dressing, and bold flavors. Ideal for sharing at gatherings or picnics.
# What You Need:
→ Vegetables
01 - 2 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced
→ Salad Dressing
05 - 2/3 cup mayonnaise
06 - 2 tbsp Dijon mustard
07 - 1 tbsp yellow mustard
08 - 2 tbsp sweet pickle relish
09 - 1 tbsp apple cider vinegar
10 - 1/2 tsp smoked paprika, plus more for garnish
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tbsp fresh chives or parsley, finely chopped
15 - Extra smoked paprika
# How to Cook:
01 - Place potatoes in a large pot, cover with cold, salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and allow to cool slightly.
02 - Place eggs in a medium saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
03 - In a mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
04 - Add cooled potatoes, diced celery, sliced green onions, and chopped eggs to the bowl. Gently fold to coat all ingredients evenly.
05 - Taste and adjust seasoning with additional salt or pepper as desired.
06 - Transfer mixture to a serving dish and garnish with extra smoked paprika and chopped chives or parsley.
07 - Chill for at least 1 hour before serving to enhance flavor and texture.
