Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, unpeeled or peeled, cut into 1-inch chunks
  • 1 teaspoon (5g) kosher salt, plus more for seasoning the water
  • 1 cup (240ml) good-quality mayonnaise (Hellmann's/Best Foods recommended!)
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) cider vinegar
  • 1 teaspoon (5ml) sugar
  • 1/2 teaspoon (2.5ml) freshly ground black pepper, plus more to taste
  • 1/4 teaspoon (1.25ml) celery seed (optional, but gives it a nice something!)
  • 1/2 cup (75g) finely diced celery
  • 1/4 cup (25g) finely diced red onion (or yellow onion, if you must!)
  • 2 hard-boiled eggs, peeled and chopped
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Place the potato chunks in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are easily pierced with a fork (about 15-20 minutes).
  2. Drain the potatoes in a colander and let them cool slightly. If you peeled them, they will cool off faster.
  3. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, cider vinegar, sugar, pepper, and celery seed (if using).
  4. Gently fold the slightly cooled potatoes into the dressing. Be careful not to mash them!
  5. Fold in the diced celery, red onion, and chopped hard-boiled eggs.
  6. Cover the bowl with cling film and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Before serving, garnish with chopped fresh parsley, if desired. Give it a good stir and serve cold.