Tangy potatoes, eggs, and fresh herbs create a creamy, flavorful side for gatherings or picnics.
# What You'll Need:
→ Vegetables
01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced
→ Salad Dressing
05 - 2/3 cup mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon yellow mustard
08 - 2 tablespoons sweet pickle relish
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon smoked paprika, plus more for garnish
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - Extra smoked paprika
# How to Make It:
01 - Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until just fork-tender, about 12 to 15 minutes, then drain and allow to cool slightly.
02 - Place eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath, then peel and chop.
03 - In a large mixing bowl, combine mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and freshly ground black pepper. Whisk until the mixture is smooth.
04 - Add the cooled potatoes, diced celery, sliced green onions, and chopped eggs to the bowl with the dressing. Gently fold with a spatula until all ingredients are evenly coated.
05 - Taste and adjust seasoning with additional salt or pepper if desired.
06 - Transfer salad to a serving dish. Sprinkle with additional smoked paprika and garnish with chopped chives or parsley.
07 - Cover and chill for at least 1 hour before serving to enhance flavors.
