Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp apple cider vinegar
  • 1 tsp kosher salt
  • 3/4 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp yellow mustard
  • 1/2 tsp celery seed
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 4 large hard-boiled eggs, diced
  • 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 by one inch. Add salt.
  2. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes until fork-tender but not falling apart.
  3. Drain immediately in a colander. While steaming hot, drizzle with apple cider vinegar and toss gently. Let cool for 20 minutes.
  4. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, celery seed, smoked paprika, and black pepper until the mixture is smooth and pale yellow.
  5. In a large mixing bowl, combine the cooled potatoes, diced hard-boiled eggs, celery, red onion, and parsley.
  6. Pour the dressing over the mixture and use a rubber spatula to gently fold the ingredients together without over-mixing.
  7. Refrigerate for 2 hours to allow flavors to meld and the salad to set before serving.