Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and diced
- 6 large eggs
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 2 celery stalks, diced
- 1/4 cup chopped green onions
- 1/2 teaspoon paprika (plus more for garnish)
- Salt and pepper to taste
Instructions
- Place diced potatoes in a pot of cold salted water. Bring to a boil and simmer for 10–12 minutes until fork-tender. Drain and let cool.
- Hard-boil eggs by placing them in cold water, bringing to a boil, then simmering for 9–10 minutes. Cool in ice water, peel, and chop.
- In a large bowl, mix together mayonnaise, mustard, and apple cider vinegar. Season with salt and pepper.
- Add cooled potatoes, chopped eggs, diced celery, and green onions to the dressing. Gently fold to combine.
- Sprinkle with paprika and additional green onions. Chill at least 1 hour before serving.
Notes
- Chill at least 1 hour before serving to allow flavors to meld.
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling & Mixing
- Cuisine: American
- Diet: Vegetarian