Classic Potato Salad with Eggs

Classic Potato Salad with Eggs

Instructions:

1. Cook the Potatoes:
   • Peel and cut potatoes into 1-inch chunks.
   • Place them in a large pot, cover with cold water, and add a pinch of salt.
   • Bring to a boil and cook for 12–15 minutes, or until fork-tender. Drain and set aside to cool.
2. Hard-Boil the Eggs:
   • Place eggs in a saucepan, cover with water, and bring to a boil.
   • Once boiling, cover the pot, remove it from heat, and let it sit for 10 minutes.
   • Drain and transfer eggs to ice water to cool, then peel and chop into chunks.
3. Make the Dressing:
   • In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper.
   • Taste and adjust seasonings if needed.
4. Assemble the Salad:
   • Add the cooled potatoes, celery, red onion, pickle relish, and chopped eggs to the bowl with the dressing.
   • Gently toss until everything is coated evenly.
5. Chill and Serve:
   • Cover and refrigerate for at least 1 hour to let the flavors meld.
   • Before serving, sprinkle with paprika and parsley for garnish, if desired.

Enjoy this Classic Potato Salad with Eggs as a side dish for barbecues, picnics, or family meals! Let me know if you need tips or variations!