Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled or unpeeled, cut into 1-inch cubes
  • 1 teaspoon (5g) kosher salt
  • 1 cup (240ml) mayonnaise
  • 2 tablespoons (30ml) yellow mustard
  • 2 tablespoons (30ml) white wine vinegar
  • 1 teaspoon (5ml) granulated sugar
  • ½ teaspoon (2.5ml) celery seed
  • ¼ teaspoon (1.25ml) black pepper, freshly ground
  • ¼ teaspoon (1.25ml) paprika
  • ½ cup (50g) celery, finely diced
  • ¼ cup (25g) red onion, finely diced
  • 2 hard-boiled eggs, peeled and chopped
  • 2 tablespoons (30ml) chopped fresh parsley

Instructions:

  1. Place potato cubes in a large pot and cover with cold water. Add salt. Bring to a boil and cook until fork-tender (about 15-20 minutes).
  2. Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow them to cool completely (about 30 minutes).
  3. In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, celery seed, pepper, and paprika.
  4. Gently fold the cooled potatoes, celery, red onion, and hard-boiled eggs into the dressing. Be careful not to mash the potatoes.
  5. Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with fresh parsley before serving this classic potato salad.