Classic creamy potato salad with hard-boiled eggs, crunchy celery, and tangy pickles.
9 steps, about 40 minutes start to finish.
Boil potatoes in salted water until just tender, about 15 minutes. Do not overcook.
Drain and let cool slightly.
Hard boil eggs: place in cold water, bring to a boil, remove from heat, cover for 12 minutes, then transfer to ice water.
Whisk together mayonnaise, mustard, vinegar, and sugar for the dressing.
Combine slightly warm potatoes with celery, red onion, and pickles in a large bowl.
Add chopped eggs and pour dressing over everything. Toss gently to combine.
Season with salt and pepper.
Refrigerate at least 1 hour before serving.
Sprinkle with paprika before serving.
“Dress the potatoes while they're still a little warm so they drink up the seasoning. Don't overcook them though, drain at just tender or you end up with mush instead of tender chunks.”
