Ingredients
Scale
- 3 pounds Yukon Gold potatoes, cubed into 1-inch pieces
- 1 tablespoon salt, for the cooking water
- 6 large or extra-large eggs, hard-boiled and peeled
- 3 stalks celery, finely chopped
- 3 green onions, thinly sliced (for garnish)
- 1 pinch paprika, for garnish
- 1 cup plus 2 tablespoons mayonnaise
- 3 tablespoons yellow mustard
- 3 tablespoons sweet pickle relish
- 1 tablespoon pickle brine
- 1 teaspoon white vinegar
- ½ teaspoon granulated sugar
- ½ teaspoon paprika
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly cracked black pepper, or to taste
Instructions
- Place the cubed potatoes in a large pot, covering them with cold water by an inch. Add 1 tablespoon of salt and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and cook until the potatoes are fork-tender but firm, about 12 to 15 minutes. Avoid overcooking them.
- Drain the potatoes well and spread them in a single layer on a paper towel-lined baking sheet. Let them cool and dry for 15 to 20 minutes to prevent a watery salad.
- While cooling, slice the hard-boiled eggs in half. Gently pop the yolks into a medium bowl and set the egg whites aside.
- Mash the yolks with a fork or press them through a fine-mesh strainer until they are finely crumbled.
- Add mayonnaise, yellow mustard, sweet pickle relish, pickle brine, white vinegar, sugar, paprika, salt, and pepper to the yolks. Stir until smooth and creamy, adjusting seasoning as necessary.
- Chop the egg whites into 4 pieces each and add them to a large mixing bowl with the cooled potatoes and celery. Pour the dressing over and fold gently to coat everything without breaking the potatoes too much.
- Cover the bowl tightly and refrigerate for at least 2 hours, ideally overnight. When ready to serve, stir gently and transfer to a serving dish. Top with sliced green onions and a dusting of paprika.
Notes
For best results, refrigerate the salad overnight to enhance the flavors.
Consider adding diced pickles or olives for an extra touch.
Garnish with fresh herbs like dill or parsley for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.