Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled or unpeeled, and cut into 1-inch cubes
  • 1 teaspoon (5g) salt, for boiling water
  • 1 cup (240ml) mayonnaise (full-fat or light)
  • 1/4 cup (60ml) Dijon mustard
  • 2 tablespoons (30ml) white vinegar
  • 1 tablespoon (15ml) sweet pickle relish (or finely chopped sweet pickles)
  • 1/2 teaspoon (2.5g) black pepper
  • 1/4 teaspoon (1.25g) celery seed (optional)
  • 1/2 cup (75g) finely chopped celery
  • 1/4 cup (30g) finely chopped red onion
  • 4 hard-boiled eggs, peeled and chopped
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Place cubed potatoes in a large pot, cover with cold water, add salt. Bring to a boil, then reduce heat and simmer until tender (easily pierced with a fork), about 15-20 minutes.
  2. Drain potatoes in a colander. Let cool slightly (about 10-15 minutes) so they are easier to handle but still slightly warm.
  3. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, black pepper, and celery seed (if using).
  4. Gently fold the slightly cooled potatoes into the dressing. Be careful not to mash them.
  5. Add chopped celery, red onion, and hard-boiled eggs to the potato mixture. Gently fold to combine.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Longer chilling is better!
  7. Garnish with fresh parsley (if desired) before serving.