Ingredients:

  • 3 lbs (1.4 kg) Russet or Yukon Gold Potatoes, peeled and cut into 1-inch chunks
  • 4 Large Eggs, hard-boiled
  • 1 Tbsp Salt (for boiling water)
  • 3 medium Celery Stalks, finely diced
  • 1/2 cup (75g) Red Onion, very finely minced
  • 1/4 cup (15g) Fresh Parsley, chopped
  • 1 cup (240 ml) Mayonnaise (full-fat)
  • 2 Tbsp Yellow Mustard
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Sweet Pickle Relish (optional)
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper (or to taste)
  • Pinch of Paprika (for garnish)

Instructions:

  1. Peel and chop potatoes into uniform 1-inch pieces. Place eggs in a separate small saucepan.
  2. Cover potatoes with cold water in a large stockpot, add 1 Tbsp salt. Bring to a boil, then reduce heat and simmer gently for 15–20 minutes, testing frequently until fork-tender but not mushy.
  3. While potatoes cook, bring eggs to a boil, cover, remove from heat, and let stand for 10 minutes. Immediately transfer eggs to an ice bath, then peel when cool. Roughly chop the cooled eggs.
  4. Drain potatoes immediately and spread on a baking sheet to cool slightly (about 20 minutes) to allow excess moisture to steam off. Sprinkle the warm potatoes with half a teaspoon of apple cider vinegar.
  5. In a large mixing bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, remaining apple cider vinegar, relish (if using), salt, and pepper until smooth.
  6. Add the slightly warm potatoes, diced celery, minced red onion, and chopped eggs to the dressing mixture.
  7. Using a rubber spatula, gently fold all ingredients together, taking care not to mash the potatoes.
  8. Fold in the fresh parsley. Cover the bowl tightly and refrigerate for a minimum of 2 hours, or preferably 4–6 hours, to allow flavours to meld.
  9. Before serving, taste the salad again (it may need more salt) and garnish with a light sprinkle of paprika.