Creamy, tangy salad combining eggs, potatoes, and a flavorful dressing. A crowd-pleasing side for any event.
# What You Need:
→ Vegetables
01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced
→ Salad Dressing
05 - 2/3 cup mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon yellow mustard
08 - 2 tablespoons sweet pickle relish
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon smoked paprika, plus more for garnish
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and freshly ground black pepper, as needed
→ Garnish
14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - Extra smoked paprika, for serving
# How To Make It:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then cook until fork-tender, about 12 to 15 minutes. Drain and let cool slightly.
02 - Add eggs to a medium saucepan and cover with water. Bring to a boil, cover, remove from heat and let sit for 10 minutes. Transfer eggs to an ice bath, then peel and chop.
03 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
04 - Add cooled potatoes, celery, green onions, and chopped eggs to the bowl with the dressing. Gently fold to combine and coat all ingredients evenly.
05 - Taste the mixture and adjust salt and pepper as desired.
06 - Transfer to a serving dish. Sprinkle with extra smoked paprika and chopped chives or parsley.
07 - Cover and refrigerate for at least 1 hour before serving to develop flavors.
