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👩🍳 INSTRUCTIONS
1. Cook the Potatoes:
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Place the peeled and cubed potatoes in a large pot and cover with cold, salted water.
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Bring to a boil over high heat, then reduce to a simmer. Cook for 10-15 minutes, or until the potatoes are fork-tender but not falling apart.
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Drain the potatoes thoroughly and let them cool until they are just warm to the touch.
2. Prepare the Dressing:
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In a small bowl, whisk together the mayonnaise, Dijon mustard, diced pickles, red onion, and celery. Season with 1 teaspoon of salt and ½ teaspoon of pepper.
3. Combine the Salad:
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In a large mixing bowl, gently combine the warm potatoes and the chopped hard-boiled eggs.
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Pour the dressing over the potato and egg mixture. Using a large spatula, fold everything together gently until evenly coated. Be careful not to overmix and break down the potatoes.
4. Chill and Serve:
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Taste and adjust seasoning with more salt and pepper if needed.
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Transfer the potato salad to a serving bowl, cover, and refrigerate for at least 2 hours to allow the flavors to meld.
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Just before serving, garnish with a generous sprinkle of paprika and chopped fresh parsley.
💡 Pro-Tips for the Best Potato Salad:
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The Right Potato: Russets are perfect for this recipe as their starchiness helps create a creamy texture that soaks up the dressing.
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Don’t Overcook: The key to the perfect texture is cooking the potatoes until just tender. They should hold their shape when mixed.
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Dress While Warm: Adding the dressing to the slightly warm potatoes allows them to absorb the flavor more deeply.
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Customize It: Feel free to add 2-3 tablespoons of sweet pickle relish for a touch of sweetness, or mix in some crumbled cooked bacon for a savory crunch.
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