Ingredients
- 3 pounds potatoes, peeled and cut into chunks
- 6 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup finely chopped onion
- 1/2 cup chopped celery
- 1/4 cup sweet pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- Extra sliced boiled eggs for garnish
Instructions
- Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork tender, about 10–15 minutes. Drain and let cool slightly.
- While the potatoes cook, boil the eggs for about 10–12 minutes. Cool them in ice water, peel, and chop 4 eggs. Slice the remaining eggs for topping.
- In a large bowl, mix together mayonnaise, mustard, onion, celery, relish, salt, and black pepper.
- Add the warm potatoes and chopped eggs to the bowl. Gently stir until everything is evenly coated and creamy.
- Taste and adjust seasoning if needed. Sprinkle paprika and extra black pepper on top. Decorate with sliced eggs.
- Cover and chill for at least 1 hour before serving for the best flavor.
Tips
- For extra flavor, add crispy bacon bits or chopped pickles.
- Yukon Gold potatoes make the salad extra creamy.
- Serve cold as a side dish or enjoy it as a full supper meal.