Classic Potato Salad with Eggs
Ingredients:
6 medium potatoes (Yukon Gold or Russet work well)
4 large eggs
¾ cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons white vinegar
1 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
½ cup celery, finely diced
¼ cup red onion, finely diced
2 tablespoons fresh parsley, chopped (optional)
Paprika, for garnish
Instructions:
Cook the Potatoes:
Peel and cut the potatoes into bite-sized cubes.
Place them in a large pot of salted cold water, bring to a boil, and cook for about 10-12 minutes until fork-tender.
Drain and let cool slightly.
Boil the Eggs:
Place eggs in a saucepan, cover with water, and bring to a boil.
Once boiling, cover, remove from heat, and let sit for 10-12 minutes.
Drain and cool in cold water. Peel and chop into chunks.
Make the Dressing:
In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
Assemble the Salad:
Add cooled potatoes, chopped eggs, celery, red onion, and parsley to the dressing.
Gently toss until everything is well coated.
Chill and Serve:
Refrigerate for at least 1 hour before serving for best flavor.
Sprinkle with paprika before serving.
