Ingredients:

  • 2 pounds (900 g) Russet or Yukon Gold potatoes
  • 1 teaspoon (5 g) salt
  • 4 large eggs
  • ½ cup (120 g) mayonnaise
  • 2 tablespoons (30 g) Dijon or yellow mustard
  • 1 tablespoon (15 g) pickle relish or chopped pickles
  • ½ small red onion, finely chopped
  • 2 celery stalks, diced
  • 2 tablespoons (30 g) chopped fresh chives or parsley
  • Salt and freshly ground black pepper to taste
  • Paprika (for garnish, optional)

Instructions:

  1. Peel and cut potatoes into evenly-sized chunks. Place in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Reduce heat and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Place eggs in a saucepan, cover with cold water, bring to a boil. Reduce heat and simmer for 10 minutes. Transfer to ice water, peel, and chop into bite-sized pieces.
  3. In a large bowl, whisk together mayonnaise, mustard, and relish. Add chopped red onion, diced celery, and herbs. Season with salt and pepper.
  4. Gently fold cooled potatoes into the dressing. Add chopped eggs and toss carefully to coat. Adjust seasoning if needed.
  5. Cover and refrigerate for at least 30 minutes. Before serving, stir again and garnish with paprika or herbs if desired.