A classic creamy potato salad with tender potatoes, crunchy vegetables, and a tangy, rich dressing perfect for gatherings or meal prep.

2 pounds russet potatoes, peeled and diced

1 cup mayonnaise

2 tablespoons yellow mustard

1 tablespoon apple cider vinegar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

3/4 cup celery, finely chopped

1/2 cup red onion, finely chopped

4 hard-boiled eggs, chopped

1/4 cup sweet pickle relish

Cook Mode Prevent your screen from going dark

Place diced potatoes in a large pot and cover with water. Bring to a boil and cook for 10–12 minutes until fork-tender. Drain and let cool completely.
In a large bowl, mix mayonnaise, mustard, apple cider vinegar, salt, pepper, and paprika until smooth.
Add cooled potatoes, celery, red onion, hard-boiled eggs, and pickle relish.
Gently fold everything together until evenly coated.
Taste and adjust seasoning if needed.
Cover and refrigerate for 1–2 hours before serving.

Use Yukon Gold potatoes for a creamier texture.

Substitute part of the mayonnaise with Greek yogurt for a lighter version.

Add fresh herbs like dill or parsley for extra flavor.

Store in an airtight container in the refrigerator for up to 3–4 days.

Stir before serving and add a little mayonnaise if needed to refresh creaminess.