Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled or unpeeled, cut into 1-inch cubes
  • 1 teaspoon (5g) salt, plus more for seasoning the water
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60ml) sour cream
  • 2 tablespoons (30ml) yellow mustard
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 celery stalk, finely diced
  • ¼ cup (30g) red onion, finely diced
  • 2 hard-boiled eggs, peeled and chopped
  • 2 tablespoons (10g) fresh parsley, chopped
  • ½ teaspoon (2.5g) black pepper, freshly ground
  • ¼ teaspoon (1.25g) celery seed (optional)

Instructions:

  1. Place potato cubes in a large pot, cover with cold water, and add salt. Bring to a boil, then reduce heat and simmer until tender but not mushy (about 15-20 minutes).
  2. Drain the potatoes well in a colander. Let them cool completely before proceeding.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, yellow mustard, and apple cider vinegar until smooth.
  4. Gently fold the cooled potatoes, celery, red onion, hard-boiled eggs, and parsley into the dressing.
  5. Season with salt and pepper to taste. Add celery seed, if using.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Give it a good stir before serving. Garnish with extra parsley, if desired.