Ingredients:

  • 3 lbs Yukon Gold or Russet potatoes, peeled and cubed
  • 2 tbsp white vinegar
  • 1 tsp salt
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp sweet pickle relish
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 4 large hard-boiled eggs, chopped
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes until fork-tender, then drain immediately.
  2. While potatoes are still steaming, drizzle white vinegar and salt over them and toss gently to allow the flavor to penetrate the core.
  3. In a large bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, and smoked paprika until smooth.
  4. Add the warm potatoes to the dressing and fold gently with a spatula.
  5. Once the potatoes have cooled slightly, fold in the chopped hard-boiled eggs, diced celery, minced red onion, and chopped parsley until creamy and cohesive.
  6. Refrigerate for 2 hours to allow flavors to set before serving.