Ingredients
Equipment
Method
Boil and cool the potatoes
- Boil the potatoes in salted water until tender, about 20 minutes, then drain and cool completely so the salad stays creamy. Spread them on a sheet pan to cool faster with visible steam fully gone.
Boil and chop the eggs
- Hard-boil the eggs until fully set, then chop them into bite-size pieces so they distribute evenly through the salad. Keep the pieces dry and uniform in size for a traditional look.
Combine salad base
- Combine the cooled potatoes, chopped eggs, diced celery, and finely diced onion in a large bowl. Fold gently just until evenly mixed so the potato cubes don’t break down.
Make the tangy-sweet dressing
- Mix mayonnaise, sugar, yellow mustard, white vinegar, salt, and pepper until smooth and glossy, about 1 to 2 minutes. Stop once there are no visible sugar grains and the dressing looks thick.
Dress and chill
- Pour the dressing over the potato mixture and fold gently until every surface looks coated. Scrape the bottom of the bowl so no dry potato remains.
- Refrigerate for at least 3 hours or overnight to let the dressing soak in and the flavors mellow. Cover tightly and use a spoon to check that the salad has thickened slightly by the time you serve.
Serve
- Garnish the top with paprika right before serving for a classic yellow-white look. Keep it to a light dusting so the garnish is visible without overpowering the tang.
Notes
Pro tip: cool the potatoes completely before mixing so the mayonnaise doesn’t loosen and turn watery. Store covered in the refrigerator for 3-4 days; freezing is not recommended because the mayonnaise can separate after thawing. For a lighter option, use light mayonnaise (texture will be slightly less rich but still tangy-sweet).