Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon (5g) kosher salt
  • Water, enough to cover the potatoes
  • 3/4 cup (170g) mayonnaise (full-fat for the best flavour, but light works too!)
  • 1/4 cup (60g) Dijon mustard
  • 2 tablespoons (30ml) apple cider vinegar (or white wine vinegar)
  • 1 tablespoon (15ml) freshly squeezed lemon juice
  • 1 teaspoon (5g) granulated sugar
  • 1/2 teaspoon (2.5g) black pepper
  • 1/4 teaspoon (1.25g) celery seed (optional, but adds a nice touch!)
  • 1/2 cup (50g) finely chopped celery
  • 1/4 cup (25g) finely chopped red onion (or scallions)
  • 2 hard-boiled eggs, peeled and chopped
  • 2 tablespoons (10g) chopped fresh parsley, for garnish
  • Paprika, for garnish (optional)

Instructions:

  1. Place the cubed potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
  2. Drain the potatoes immediately and rinse with cold water to stop the cooking process. Let them cool completely.
  3. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, sugar, black pepper, and celery seed (if using).
  4. Gently fold the cooled potatoes, celery, red onion (or scallions), and chopped hard-boiled eggs into the dressing.
  5. Cover the potato salad and refrigerate for at least 30 minutes to allow the flavours to meld.
  6. Before serving, garnish with fresh parsley and a sprinkle of paprika (optional).