Ingredients
- 2 lbs Yukon Gold or Russet potatoes, peeled and diced
- 6 large eggs
- ½ cup mayonnaise
- ¼ cup sour cream (optional, for extra creaminess)
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (plus extra for garnish)
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- ¼ cup dill pickles, chopped (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Place the diced potatoes in a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat and cook for 12-15 minutes, or until the potatoes are fork-tender but not mushy. Drain and let them cool slightly.
While the potatoes cook, place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce heat and let simmer for 10 minutes. Transfer the eggs to an ice bath for 5 minutes, then peel and chop them.
In a large mixing bowl, whisk together mayonnaise, sour cream (if using), mustard, apple cider vinegar, salt, pepper, paprika, garlic powder, and cayenne pepper until smooth and creamy.
Add the potatoes, chopped eggs, celery, red onion, and pickles to the bowl with the dressing. Gently fold everything together until well coated.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with extra smoked paprika and fresh parsley for garnish.
Serve chilled or at room temperature with grilled meats, sandwiches, or as a delicious stand-alone dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g