I eat this cold, straight from the fridge with a fork. No plate. No shame.My mom used to make this for every single summer picnic, and I swear people would ask about it before they even said hello. There’s something about creamy potato salad that just hits different when it’s been sitting in the fridge overnight and all those flavors have melted together into pure comfort.This one’s old-school classic—tender potatoes, hard-boiled eggs, that tangy mayo dressing with just enough mustard to make it interesting, and a little crunch from celery and onion. The paprika on top isn’t just for looks… it adds this subtle smokiness that makes you keep going back for one more bite.I made a huge bowl yesterday thinking it’d last through the weekend. Half of it’s already gone. My husband caught me eating it at 10 p.m. standing in front of the open fridge. He just laughed and grabbed a fork too.**INGREDIENTS:*** 3 lbs russet or Yukon gold potatoes, peeled and cubed* 6 hard-boiled eggs, chopped* 1 cup mayonnaise* 2 tablespoons yellow mustard* 3 tablespoons sweet pickle relish* ½ cup celery, finely diced* ¼ cup white onion, finely diced* 1 tablespoon white vinegar* 1 teaspoon sugar* Salt and black pepper to taste* Paprika for topping**INSTRUCTIONS:**Boil the potatoes in salted water until fork-tender but not mushy, about 12–15 minutes. Drain and let them cool completely.While the potatoes cool, chop your hard-boiled eggs and dice the celery and onion.In a large bowl, whisk together mayo, mustard, relish, vinegar, sugar, salt, and pepper until smooth and creamy.Add the cooled potatoes, chopped eggs, celery, and onion to the bowl. Gently fold everything together until every piece is coated in that creamy dressing.Cover and refrigerate for at least 2 hours, but honestly it’s even better the next day when everything’s had time to really soak in.Before serving, give it a gentle stir and sprinkle paprika generously over the top.Serve it cold at your next cookout, or do what I do and just eat it straight from the bowl while standing in your kitchen pretending you’re being reasonable about portion sizes.Who else grew up on potato salad like this?
