👩‍🍳 How to Make It:
1. Cook the Potatoes:
Wash the potatoes and cut them into bite-sized chunks. Boil in salted water until fork-tender—about 10–12 minutes. Drain and let them cool slightly.
2. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, mustard, vinegar, pickle juice, garlic powder, paprika, salt, and pepper. Whisk until smooth and well-blended.
3. Build the Salad:
Add the cooled potatoes to the bowl of dressing. Gently fold to coat. Then, add in the celery, red onion, eggs, and chopped pickles if using. Toss everything carefully so the potatoes don’t mash.
4. Chill & Serve:
Cover and refrigerate for at least 1 hour before serving—this lets the flavors mingle and elevate. Just before serving, sprinkle with fresh parsley and a dash of paprika for that classic look.
🌿 Tips for Perfection
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For extra flavor: Let the potatoes soak in a bit of the dressing while still warm.
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Make it ahead: It tastes even better the next day!
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Spice it up: Add chopped jalapeños or a pinch of cayenne for a kick.
Why You’ll Love It
This potato salad is creamy without being heavy, flavorful without being fussy, and nostalgic without being outdated. Whether it’s a summer barbecue, a family potluck, or just a weekend treat—you’ll find yourself making this recipe over and over again.
And trust me, once you’ve tasted it, you’ll understand why it’s the best potato salad I’ve ever had.
