Classic Creamy Potato Salad

Ingredients

Potatoes

2 pounds, peeled and diced

Eggs

4, hard-boiled and chopped

Celery

1 cup, finely chopped

Onion

1/2 cup, finely chopped

Pickle relish

1/3 cup

Mayonnaise

1 cup

Mustard

2 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Paprika

for garnish

Instructions

1. Place the diced potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes. Drain and let cool completely.
2. In a large mixing bowl, whisk together the mayonnaise, mustard, pickle relish, salt, and black pepper until smooth and well combined.
3. Once the potatoes are cooled, gently fold them into the mayonnaise mixture, along with the chopped hard-boiled eggs, celery, and onion. Mix until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together. For best results, let it chill overnight.
5. Before serving, give the potato salad a gentle stir and garnish with a sprinkle of paprika for added color and flavor.