Classic Creamy Potato Salad with Eggs
- Potatoes and eggs
- 4 large eggs
- 3 lb Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 1 tbsp kosher salt, for the cooking water
- 2 tbsp apple cider vinegar
- Dressing
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp pickle relish, sweet
- ½ tsp kosher salt
- ¼ tsp black pepper
- Mix-ins
- ½ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- 2 tbsp chives, chopped
- 1 pinch paprika, for the top
Classic Creamy Potato Salad with Eggs
- Put the eggs in a small saucepan, cover them with 1 inch of cold water and bring to a full boil over high heat.
- Turn off the heat, cover the pan and let the eggs stand in the hot water.
- Move the eggs to a bowl of ice water and let them chill.
- Meanwhile, put the potato cubes in a large pot, cover them with cold water by 1 inch and add 1 tablespoon salt.
- Bring the potatoes to a boil over high heat, then lower to a steady simmer and cook until a knife slides into a cube easily but the cubes still hold their shape.
- Drain the potatoes in a colander, then spread them out on a sheet pan.
- Sprinkle the vinegar over the warm potatoes. Let them cool to room temperature so they soak up the vinegar.
- Peel the eggs and chop them.
- In a large bowl, stir together the mayonnaise, mustard, relish, salt and pepper.
- Add the cooled potatoes, eggs, celery, red onion and most of the chives, and fold gently with a spatula until coated.
Classic Creamy Potato Salad with Eggs
- Cover and refrigerate so the flavors blend.
- Stir, taste for salt and pepper, then top with the paprika and remaining chives just before serving.