Directions
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Start by scrubbing the potatoes under cold water. Peel them carefully and cut into one-inch cubes, ensuring uniform sizes for even cooking.
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Place the potato cubes into a large pot and cover them with water. Make sure there’s enough water to submerge the potatoes completely.
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Turn the heat to medium-high and bring the water to a boil. Allow the potatoes to boil for approximately 10 minutes, checking their doneness by inserting a fork into a potato cube; they should be firm-tender, not mushy.
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Once the potatoes are cooked to perfection, drain them in a colander and set them aside to cool. This is a tremendous step, as cooling helps the flavors meld later on.
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Take a large mixing bowl and transfer the cooled potatoes into it. Chop the onions and celery, then add them to the bowl for that crunch factor.
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For the hard-boiled eggs, place them in a pot of water, bring to a boil, and let them simmer for about 9 minutes. Once done, cool the eggs in cold water and peel them.
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You can either push the peeled eggs through a cooling rack over the potato mixture to create a textured topping or chop them finely to incorporate into the salad. Both methods work wonderfully!
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Now it’s time to create the dressing! In a separate bowl, mix together the mayonnaise, white vinegar, yellow mustard, pickle relish, salt, and pepper. Stir until smooth and well-combined.
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Pour the dressing over the potato mixture. Gently fold all the ingredients together; ensure everything is well-coated without mashing the potatoes. A tremendous mix of flavors awaits you.
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Finally, sprinkle the sliced spring onions and paprika on top for an extra pop of color and flavor. Give it one last gentle fold before serving.
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