Ingredients:

  • 2 lbs Waxy Potatoes (Yukon Gold or Red Bliss), peeled and cut into 1 inch cubes
  • 1/2 cup Mayonnaise (full-fat for creaminess)
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Yellow Mustard
  • 1/4 cup White Wine Vinegar or Apple Cider Vinegar
  • 1/4 cup Finely Diced Celery (for crunch)
  • 1/4 cup Chopped Green Onion
  • 1/4 cup Sweet Pickle Relish
  • 2 Hard-Boiled Eggs, chopped (optional, but highly recommended)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Paprika (for garnish)

Instructions:

  1. Prepare the potatoes: Peel and cut the potatoes into 1-inch uniform cubes. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  2. Drain and dress: Drain the potatoes immediately and return them to the pot or a large mixing bowl. While still warm, immediately toss the potatoes gently with the 1/4 cup White Wine Vinegar. This allows the starch to absorb the acid deep inside.
  3. Make the dressing: In a separate medium bowl, whisk together the Mayonnaise, Dijon Mustard, Yellow Mustard, 1 tsp Kosher Salt, and 1/2 tsp Black Pepper until smooth.
  4. Combine ingredients: Add the celery, chopped green onion, sweet pickle relish, and chopped hard-boiled eggs (if using) to the bowl of warm potatoes.
  5. Mix and chill: Pour the prepared dressing over the potato mixture. Using a spatula, fold gently until all ingredients are evenly coated. Do not overmix. Taste and adjust salt and pepper if necessary. Cover and refrigerate for a minimum of 30 minutes to allow flavors to meld before serving.
  6. Garnish: Just before serving, sprinkle the top of the potato salad with Paprika.