Description
A creamy, tangy, and comforting potato salad with velvety egg slices, tender potatoes, and a zesty mayo-vinegar dressing. Perfect for potlucks, casual gatherings, or as a cozy side dish with any meal.
Ingredients
2 lbs golden potatoes, peeled and cubed
6 large hard-boiled eggs, peeled and sliced
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 celery stalk, finely chopped
1 small shallot, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of paprika (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender (8-10 minutes). Drain and let cool slightly.
Whisk mayonnaise, mustard, vinegar, shallot, salt, and pepper in a bowl. Adjust seasoning as needed.
Fold cooled potatoes into the dressing. Gently mix in celery and hard-boiled egg slices.
Cover and refrigerate for at least 1 hour to let flavors develop. Stir before serving. Sprinkle with paprika if desired.
Notes
Golden potatoes like Yukon Gold hold their shape best.
For extra texture, add diced carrots or pickles.
Make ahead and chill for 4-6 hours for enhanced flavor.
Serve warm or cold, depending on preference.