Ingredients (Serves 6–8)

For the salad

• 2 lbs (about 6 medium) Yukon Gold or Russet potatoes, peeled and cubed

• 3 large eggs

• 1 cup celery, finely diced

• ½ cup red onion, finely diced

• ½ cup dill pickles or sweet pickles, chopped

• 2 tbsp pickle juice (optional but highly recommended)

For the dressing

• 1 cup mayonnaise

• 2 tbsp yellow mustard

• 1 tbsp Dijon mustard (optional for depth)

• 2 tbsp apple cider vinegar

• 1 tsp sugar

• ½ tsp paprika

• Salt & pepper to taste

Optional add-ins

• 2 tbsp chopped fresh dill or parsley

• ¼ tsp celery seed

🧑‍🍳 Instructions

1. Cook the potatoes

1. Place cubed potatoes in a pot and cover with cold, salted water.

2. Bring to a boil and cook 10–12 minutes, until tender but not mushy.

3. Drain and let cool slightly.

4. Optional: Sprinkle warm potatoes with 1–2 tbsp pickle juice or vinegar to boost flavor.

2. Cook the eggs

1. Place eggs in a pot and cover with water.

2. Bring to a boil, turn off heat, cover, and let sit 10–12 minutes.

3. Transfer to cold water, peel, and chop.

3. Mix the dressing

In a bowl, combine:

• mayonnaise

• yellow mustard

• Dijon mustard

• apple cider vinegar

• sugar

• paprika

• salt & pepper

Whisk until smooth.

4. Assemble the salad

1. In a large bowl, add potatoes, celery, onion, pickles, and chopped eggs.

2. Pour dressing over the top.

3. Gently stir to coat everything without breaking up the potatoes.

5. Chill

• Refrigerate at least 1 hour, ideally 4+ hours, for best flavor