Creamy Potato Salad Recipe

This traditional summer side dish is always a crowd pleaser.

7-8 new or russet potatoes
3 tbsp apple cider vinegar
3 eggs
3/4 cup mayonnaise
1 tsp dry mustard
2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup diced celery (3 stalks)
1 red pepper, diced
4 scallions, sliced
2 tbsp fresh parsley, chopped
1 tsp paprika


Step 1: Peel potatoes and place in a large pot with enough water to cover. Bring to a boil over high heat then lower heat and bring to a gentle boil. Cook until potatoes are tender, about 25 minutes. Drain into a colander. Dice potatoes while still hot. Drizzle with cider vinegar and set aside.

Step 2: Place eggs in a small pot with enough water to cover. Over medium-high heat, bring to a boil then immediately turn off heat, cover and let stand for 15 minutes. Drain and put into a bowl with cold water to cover. Once eggs are cold, remove two eggs and peel and dice. Slice the third egg into 1/4″-thick rounds and set aside for garnish.

Step 3: Combine diced eggs, mayonnaise, mustard, salt and pepper in a large bowl and whisk. Add potatoes to mayonnaise mixture. Add diced celery, red pepper, scallions and parsley and stir to combine. Chill for at least 30 minutes before serving. Sprinkle with paprika and garnish with hard-boiled egg rounds.

Makes 8 to 10 servings