Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold or Red Bliss potatoes, peeled and cut into 3/4-inch (2 cm) cubes
  • 1 tablespoon (15 ml) salt, for cooking water
  • 4 large hard-boiled eggs, cooled and chopped
  • 2 stalks celery, finely diced
  • 1/2 red onion or sweet onion, finely minced
  • 1/4 cup (60 g) sweet pickle relish, thoroughly drained
  • 2 tablespoons (8 g) fresh parsley, chopped
  • 1 cup (240 g) light mayonnaise
  • 2 tablespoons (30 g) Dijon mustard
  • 1 tablespoon (15 ml) white vinegar
  • 1 teaspoon (2 g) celery seed
  • 1 teaspoon (2 g) paprika

Instructions:

  1. Prepare potatoes: Peel and cut the Yukon Gold or Red Bliss potatoes into 3/4-inch (2 cm) cubes.
  2. Cook potatoes: Place potato cubes in a large pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer until tender but not mushy, about 15-20 minutes. Drain well and let steam dry slightly. Keep warm.
  3. Prepare mix-ins: While potatoes cook, chop the hard-boiled eggs, finely dice the celery, finely mince the red onion, thoroughly drain the sweet pickle relish, and chop the fresh parsley. Combine these prepared ingredients in a large mixing bowl.
  4. Prepare dressing: In a separate medium bowl, whisk together the light mayonnaise, Dijon mustard, white vinegar, celery seed, and paprika until the mixture is smooth and well combined.
  5. Combine: Gently add the warm, cooked potatoes to the large bowl containing the chopped mix-ins. Pour the prepared dressing over the potato mixture. Using a rubber spatula or large spoon, gently fold until all potatoes and ingredients are evenly coated with the dressing.
  6. Chill: Cover the bowl and refrigerate the potato salad for at least 2 hours (or preferably overnight) to allow the flavors to meld and deepen.
  7. Serve: Before serving, give the potato salad a final gentle stir. Garnish with additional fresh chopped parsley if desired.