Step 3: Make the Dressing
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
- Whisk until smooth and creamy.
- Taste and adjust seasoning — a little more salt or vinegar can elevate the flavor.
Step 4: Combine Ingredients
- Drain the cooked potatoes and let them cool slightly.
- Add the potatoes to the dressing, gently folding them so they are evenly coated without mashing them.
- Fold in the chopped eggs, celery, onion, parsley, and optional pickles or relish.
- Mix until everything is evenly distributed.
💡 Tip: Be gentle when folding so the potatoes remain chunky and not mushy.
Step 5: Chill and Serve
- Cover the potato salad and refrigerate for at least 1–2 hours — this allows the flavors to meld beautifully.
- Before serving, give it a final gentle stir and sprinkle with extra parsley or a dash of paprika for color.
Why This Potato Salad Stands Out
- The potatoes stay perfectly tender, never soggy.
- The dressing is creamy, tangy, and lightly sweet — not overpowering.
- Celery and onions provide crunch and freshness.
- Eggs add richness and a classic touch that makes each bite hearty and satisfying.
Whether it’s a backyard barbecue, holiday dinner, or a simple weeknight meal, this potato salad earns rave reviews every time. Once you try it, you’ll understand why it’s “hands-down the tastiest” potato salad you’ve ever had!
If you want, I can also make a shorter, Instagram-ready version of this recipe with emojis and step highlights that makes it pop visually. It’s perfect for social sharing. Do you want me to do that?
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