Classic Creamy Potato Salad Servings: 6–8

Ingredients:

* 2½ lbs potatoes, peeled and cubed
* 4 large eggs, hard-boiled and chopped
* ¾ cup mayonnaise
* 2 tbsp yellow mustard
* 2 tbsp sweet pickle relish
* ¼ cup finely diced celery
* ¼ cup finely diced onion
* 1 tbsp apple cider vinegar
* 1 tsp sugar
* ½ tsp salt
* ½ tsp black pepper
* ½ tsp paprika
* 2 tbsp fresh parsley, chopped

Instructions:

1. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10–12 minutes, until fork-tender. Don’t overcook.
2. Drain the potatoes and let them cool completely.
3. In a large bowl, whisk together mayonnaise, mustard, relish, vinegar, sugar, salt, pepper, and paprika.
4. Add the cooled potatoes, chopped eggs, celery, onion, and parsley.
5. Gently toss until everything is evenly coated.
6. Cover and refrigerate for at least 2 hours before serving.
7. Sprinkle with a little paprika and fresh parsley before serving.