Ingredients
6 medium potatoes, peeled and cubed
4–5 hard-boiled eggs (3 chopped, 2 sliced for topping)
1 cup mayonnaise
2 tablespoons yellow mustard
1 small onion, finely chopped
2–3 pickles or 2 tablespoons sweet relish (optional but traditional)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
1 tablespoon vinegar (apple cider or white)
Instructions
- Cook the Potatoes
Place the cubed potatoes in a large pot and cover with water.
Add a pinch of salt.
Bring to a boil and cook for 10–12 minutes, or until tender but not mushy.
Drain and let them cool slightly.
- Prepare the Dressing
In a bowl, mix together:
mayonnaise
mustard
chopped boiled eggs
onion
pickles or relish
vinegar
salt and pepper
Adjust seasoning to taste.
- Combine Everything
Gently fold the dressing into the warm potatoes.
Transfer to a serving bowl.
Top with sliced boiled eggs.
Sprinkle black pepper and paprika on top.
- Chill and Serve
Chill in the fridge for at least 1 hour before serving.
This helps the flavours blend and gives the best texture