Ingredients:

  • 2 lbs red potatoes, scrubbed and cubed into 1-inch pieces
  • 1 tsp kosher salt
  • 3 large hard-boiled eggs, chopped
  • 1/2 cup celery, finely diced
  • 3/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Cube 900g (2 lbs) of scrubbed red potatoes into uniform 1 inch pieces. Note: Uniform size equals even cooking.
  2. Place potatoes in a pot of cold salted water (5g/1 tsp salt), bring to a boil, and simmer for 10-12 minutes until tender but slightly resistant in the center.
  3. Drain the potatoes and let them steam dry in the colander for 2 minutes. Note: This removes surface moisture so the dressing sticks better.
  4. In a large bowl, whisk together 175g (3/4 cup) mayonnaise, 15g (1 tbsp) Dijon mustard, 15ml (1 tbsp) apple cider vinegar, 5g (1 tsp) sugar, 2g (1/2 tsp) smoked paprika, 2g (1/2 tsp) salt, and 1g (1/4 tsp) black pepper.
  5. While potatoes are still warm, fold them gently into the dressing until they are fully coated and glistening.
  6. Let the mixture cool for about 15-20 minutes. Note: If you add eggs now, the residual heat might cook the mayo and make it oily.
  7. Fold in 3 chopped hard boiled eggs, 60g (1/2 cup) finely diced celery, and 40g (1/4 cup) minced red onion.
  8. Garnish with 8g (2 tbsp) chopped fresh parsley and a dusting of smoked paprika.
  9. Chill in the fridge for at least 1 hour until the flavors have fully melded and the salad is cold.