# What you'll need:
→ Vegetables
01 - 2 lb Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced
→ Dressing
05 - 2/3 cup mayonnaise
06 - 2 tbsp Dijon mustard
07 - 1 tbsp yellow mustard
08 - 2 tbsp sweet pickle relish
09 - 1 tbsp apple cider vinegar
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tbsp fresh chives or parsley, finely chopped
15 - Extra smoked paprika for sprinkling
# How to make it:
01 - Place potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt, bring to a boil over high heat, then reduce to a simmer and cook until just fork‑tender, about 12–15 minutes. Drain and set aside to cool slightly.
02 - Place eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from heat, cover the pan, and let stand 10 minutes. Transfer eggs to an ice bath, cool, peel, and chop coarsely.
03 - In a large mixing bowl whisk together mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth and emulsified.
04 - Add the slightly cooled potatoes, diced celery, sliced green onions, and chopped eggs to the bowl with the dressing. Gently fold with a spatula until all components are evenly coated, taking care not to break the potatoes.
05 - Taste the mixture and adjust seasoning with additional salt, pepper, or a splash of vinegar if more brightness is needed.
06 - Transfer to a serving dish, sprinkle with extra smoked paprika and chopped chives or parsley. Cover and chill for at least 1 hour to allow flavors to meld before serving.
