Here’s a detailed, unique article about the potato salad you mentioned, with a clear step-by-step guide:

This Potato Salad is Hands-Down the Tastiest I’ve Ever Tried! 🥔✨

Potato salad is a classic side dish that graces summer barbecues, holiday feasts, and family dinners alike. But let me tell you — not all potato salads are created equal. This version is creamy, flavorful, and bursting with fresh ingredients. Every bite is perfectly balanced between soft, tender potatoes, tangy dressing, and crisp, fresh add-ins. Here’s a step-by-step guide to make the tastiest potato salad you’ll ever try.

Ingredients You’ll Need

• 2 pounds (about 900g) of potatoes – Yukon Gold or red potatoes work best; they hold their shape while staying creamy.
• 3 large eggs – for a rich, hearty texture.
• 1/2 cup mayonnaise – the creamy base.
• 2 tablespoons Dijon mustard – adds a slight tang.
• 1 tablespoon apple cider vinegar – brightens the flavor.
• 1/2 teaspoon sugar – balances the tangy notes.
• 1/2 teaspoon salt – enhances all the flavors.
• 1/4 teaspoon black pepper – for a gentle spice kick.
• 2 celery stalks, finely chopped – for crunch.
• 1/2 small red onion, finely chopped – adds a subtle sharpness.
• 2 tablespoons fresh parsley, chopped – for freshness.
• Optional: 1/4 cup sweet pickle relish or chopped pickles – if you like a sweet-sour twist.

Step-by-Step Method

Step 1: Prepare the Potatoes

1. Wash the potatoes thoroughly. If using red or Yukon Gold, you can leave the skins on for extra texture, or peel them if you prefer.
2. Cut the potatoes into evenly sized cubes, about 1-inch pieces, so they cook evenly.
3. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
4. Bring the water to a boil over medium-high heat. Reduce to a simmer and cook for 10–15 minutes, or until the potatoes are fork-tender but not falling apart.

💡 Tip: Test with a fork; it should slide in easily but still hold shape.

Step 2: Boil the Eggs

1. While the potatoes are cooking, place the eggs in a separate saucepan and cover with water.
2. Bring to a boil, then lower the heat and simmer for 10 minutes.
3. Remove the eggs and immediately transfer to a bowl of ice water to cool.
4. Peel and chop the eggs into small pieces once cooled.

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