Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 tsp salt
  • 2 tbsp apple cider vinegar
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 3 hard-boiled eggs, chopped
  • 1 tbsp sugar
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/4 cup dill pickles, minced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then reduce to a simmer. Cook for 12–15 minutes until fork-tender. Drain immediately.
  2. While the potatoes are still steaming, drizzle apple cider vinegar over them and toss gently. Let them cool for 15–20 minutes.
  3. In a large bowl, whisk together the mayonnaise, Dijon mustard, sugar, smoked paprika, 1/2 tsp salt, and black pepper until smooth.
  4. Fold in the cooled potatoes, chopped hard-boiled eggs, diced celery, minced red onion, and minced dill pickles. Mix with a rubber spatula until evenly coated.
  5. Fold in the chopped fresh parsley. Chill in the refrigerator for 2 hours before serving.