A classic, creamy potato salad with eggs, pickles, and a tangy dressing, offering the perfect balance of flavors and textures for any occasion.

4 medium-sized potatoes (red or yellow)

4 large eggs

1 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 cup dill pickles, diced

1/2 cup red onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup fresh parsley, chopped

Salt and pepper to taste

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Wash, peel, and cut potatoes into bite-sized cubes. Place them in a large pot, cover with water, bring to a boil, and cook for 10-12 minutes, until tender but firm. Drain and let cool.
In a separate pot, cover eggs with water and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes. Transfer eggs to an ice bath, then peel and chop them.
In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth and creamy.
Add the cooled potatoes and chopped eggs to the dressing. Toss in diced pickles, red onion, celery, and parsley. Gently fold everything together, being careful not to mash the potatoes.
Adjust seasoning with more salt and pepper if needed. Cover and refrigerate for at least 1 hour to allow flavors to meld together.
After chilling, serve the potato salad cold and enjoy!

Use Yukon Gold potatoes for a buttery flavor or sweet potatoes for a twist.

Substitute mayonnaise with Greek yogurt for a tangier, lighter option, or try vegan mayonnaise for a dairy-free version.

Feel free to add extra vegetables like peas, carrots, or bell peppers for added crunch and color.