Potato Salad 8 Ways

Creamy Classic Potato Salad

Ingredients

2½ lbs potatoes (Yukon gold or red), chopped

1 cup mayonnaise

2 tbsp yellow mustard

2 tbsp apple cider vinegar

½ cup celery, diced

¼ cup red onion, finely chopped

⅓ cup pickle relish

3 hard-boiled eggs, chopped

1 tbsp sugar (optional, for balance)

Salt & black pepper, to taste

Instructions

1. Cook potatoes: Boil potatoes in salted water until fork-tender. Drain and cool slightly.

2. Make dressing: Whisk mayo, mustard, vinegar, sugar (if using), salt, and pepper.

3. Combine: Gently fold potatoes, celery, onion, pickle relish, and eggs into dressing.

4. Chill: Refrigerate at least 1 hour for best flavor.

5. Serve: Sprinkle with paprika before serving.