“Classic Creamy Potato Salad: A Timeless Delight”

Ingredients:

• 3 pounds potatoes (Yukon Gold or Russet), peeled and cut into bite-sized pieces
• 6 hard-boiled eggs, peeled and sliced
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1/2 cup diced celery
• 1/4 cup finely chopped onion
• 2 tablespoons apple cider vinegar
• 2 tablespoons dill pickles, chopped (optional)
• Salt and pepper, to taste
• Paprika, for garnish
• Fresh parsley, for garnish

Directions:

1. Cook the Potatoes:
   • Place the peeled and chopped potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 10-15 minutes. Drain and let cool.
2. Prepare the Dressing:
   • In a small bowl, combine mayonnaise, mustard, vinegar, salt, and pepper. Adjust the seasoning according to taste. Mix until smooth.
3. Combine the Salad:
   • In a large bowl, combine the cooled potatoes, celery, onion, and pickles. Pour over the dressing and gently mix until the potatoes are well coated.
4. Add Eggs:
   • Gently fold in most of the sliced eggs, reserving a few slices for garnish.
5. Chill:
   • Cover the salad and refrigerate for at least an hour to allow the flavors to meld together.
6. Garnish and Serve:
   • Before serving, sprinkle the top with paprika and garnish with reserved egg slices and fresh parsley.

This potato salad is creamy, tangy, and packed with flavors, making it a beloved dish for any gathering or meal. The eggs add a protein boost, making it filling and satisfying. Enjoy your homemade potato salad! 🥔