Ingredients
Scale
- 3 lbs Yukon gold or red potatoes, peeled and diced into 1-inch cubes
- 12 large hard-boiled eggs, peeled
- 1½ cups mayonnaise
- ¼ cup Dijon or yellow mustard
- 2 tbsp white vinegar or cider vinegar
- ¼ cup dill pickle relish or diced gherkin pickles, plus 2 tbsp pickle juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tsp paprika, plus more for garnish
- ½ cup diced celery
- ¼ cup diced red or sweet onion
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Place the diced potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, approximately 15 minutes. Drain thoroughly and allow to cool slightly.
- Perfect the Eggs: While the potatoes cook, prepare your hard-boiled eggs. Once cooled, halve 6 eggs lengthwise and carefully remove the yolks into a separate bowl. Set aside the whites.
- Create the Dressing: Mash the reserved egg yolks until smooth. Blend in mayonnaise, mustard, vinegar, pickle relish with juice, dill, and paprika. Season with salt and pepper to taste.
- Prepare the Mix-ins: Chop the remaining 6 whole eggs and the reserved egg white halves into bite-sized pieces. Ensure your celery and onion are finely diced for even distribution.
- Combine and Season: In a large mixing bowl, gently fold together the cooled potatoes, chopped eggs, celery, and onion. Pour the dressing over the mixture and fold carefully until everything is well coated.
- Final Touches: Taste and adjust seasoning as needed. Cover and refrigerate for at least one hour before serving to allow flavors to meld perfectly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes