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- 2 pounds Yukon Gold or red potatoes, cut into bite-sized pieces
- 3 hard-boiled eggs, chopped
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons vinegar (white or apple cider)
- ¼ cup sour cream (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup celery, finely diced
- ¼ cup red onion, finely diced
- 2 tablespoons sweet pickle relish (optional)
- 1 tablespoon parsley, chopped (for garnish)
- Cook the Potatoes: Boil potatoes in salted water until fork-tender (10-12 minutes). Drain and cool completely.
- Prepare the Dressing: In a bowl, whisk mayonnaise, mustard, vinegar, sour cream (if using), salt, and pepper. Adjust seasoning to taste.
- Combine Ingredients: Toss cooled potatoes with dressing, eggs, celery, onion, and relish (if using). Mix gently to avoid breaking the potatoes.
- Chill: Refrigerate the salad for at least 1 hour to meld flavors.
- Serve: Garnish with parsley before serving. Enjoy!
