Classic Potato Salad

Classic Potato Salad

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet), peeled and cubed
• 4 large eggs
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1/4 cup chopped pickles or pickle relish
• 1 small onion, finely chopped
• 2 stalks of celery, finely chopped
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste
• Paprika for garnish (optional)

Instructions:

1. Cook the Potatoes:
   • Place the peeled and cubed potatoes in a large pot. Cover with cold water and add a pinch of salt.
   • Bring to a boil over medium-high heat, then reduce the heat to medium and cook until the potatoes are tender, about 10-15 minutes. Drain and let cool.
2. Cook the Eggs:
   • Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit, covered, for 10-12 minutes.
   • Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them, reserving a few slices for garnish.
3. Prepare the Dressing:
   • In a large bowl, mix the mayonnaise, mustard, chopped pickles or relish, chopped onion, chopped celery, apple cider vinegar, and sugar. Stir until well combined.
4. Combine Ingredients:
   • Add the cooled potatoes and chopped eggs to the dressing. Gently fold the ingredients together until well coated. Season with salt and pepper to taste.
5. Chill the Salad:
   • Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
6. Garnish and Serve:
   • Before serving, top with reserved egg slices and a sprinkle of black pepper. For an extra touch, add a dash of paprika.

Enjoy your delicious and classic potato salad