Ingredients:

  • 3 lbs Yukon Gold or Red potatoes, peeled and cubed into 1-inch pieces
  • 1 tsp salt
  • 2 tbsp apple cider vinegar
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 4 large hard-boiled eggs, chopped
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a large pot, cover with cold water, and add salt.
  2. Bring to a boil, then reduce to a simmer for 10–12 minutes until potatoes are fork-tender but not falling apart.
  3. Drain potatoes immediately, return them to the warm pot, drizzle with apple cider vinegar, toss gently, and let cool for 20 minutes.
  4. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, and lemon juice until smooth.
  5. Stir in smoked paprika and garlic powder, then season with salt and black pepper.
  6. Transfer cooled potatoes to a large mixing bowl.
  7. Add chopped eggs, diced celery, red onion, and parsley to the potatoes.
  8. Pour the creamy dressing over the mixture and toss gently to combine. Chill for 60 minutes before serving.