Ingredients
- 1½ pounds russet potatoes peeled and cut into ½-inch cubes
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white distilled vinegar
- 2 tablespoons sugar
- ½ teaspoon smoked paprika plus extra for garnish
- ½ teaspoon kosher salt
- 2 hard-boiled eggs chopped
- 1 medium carrot peeled and grated
- 1 rib celery chopped
- ¼ cup diced white or yellow onion
Instructions
- Begin by boiling the cubed potatoes with a dash of salt for about 10-15 minutes, or until they are tender enough to be pierced with a fork. Then drain the water, and let them cool in the refrigerator for about 30 minutes.
- In a separate bowl, create the dressing by whisking together mayonnaise, mustard, vinegar, sugar, smoked paprika, and salt.
- Combine the cooled potatoes, chopped eggs, grated carrot, chopped celery, and diced onion in a large bowl. Fold in the dressing.
- Chill the potato salad in the refrigerator for at least 1 hour, or ideally 24 hours, to allow the flavors to meld together before serving.