Step-by-Step Guide
1. Boil the Potatoes and Eggs Place your cubed potatoes in a large pot and cover them with cold water by about an inch. Generously salt the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 10 to 12 minutes, or until the potatoes are fork-tender but not falling apart. During the last 8 minutes of boiling, gently lower your eggs into the pot to hard-boil them alongside the potatoes, or cook them in a separate pot if preferred.
2. Cool and Prep Drain the potatoes thoroughly and let them cool slightly. While they are still warm, drizzle the tablespoon of apple cider vinegar over them and give them a gentle toss. Transfer the eggs to an ice bath, peel them, and chop three of them into bite-sized pieces. Slice the remaining two eggs into rounds to decorate the top later.
3. Whisk the Dressing In a medium bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, garlic powder, salt, and pepper. Whisk until completely smooth.
4. Combine and Mix In a large mixing bowl, combine the warm potatoes, chopped celery, minced onion, and the three chopped eggs. Pour the dressing over the mixture. Using a rubber spatula, gently fold everything together. If you like a creamier potato salad, you can purposely smash a few potatoes against the side of the bowl to thicken the texture.
Page 3: Assembly, Storage, and Chef’s Tips
The Finishing Touches
Once everything is mixed, smooth the top of the potato salad with your spatula. Arrange the sliced egg rounds beautifully across the top. Grab your paprika and dust it generously over the eggs and potatoes for that gorgeous, classic look.
Pro-Tips for Success
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Don’t Overcook: Keep a close eye on your potatoes. If they turn into mashed potatoes, it’s still delicious, but you’ll lose that classic texture.
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Let It Chill: Do not eat this warm! Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 4 hours—or better yet, overnight. This gives the flavors time to marry together and get incredibly cold.
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The Quality Matters: Because mayonnaise is the base of this recipe, use a brand you love.
How to Store
Store your potato salad in an airtight container in the refrigerator for up to 3 to 4 days. Do not freeze it, as mayonnaise bases do not thaw well.
And remember, when that midnight craving hits, no plate is required.
