1. Place the diced potatoes in a large pot, cover them with water, and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10-15 minutes. Drain and let cool.
2. In a large mixing bowl, combine mayonnaise, mustard, chopped sweet pickles, red onion, celery, and hard-boiled eggs. Mix well.
3. Add the cooled potatoes to the bowl and gently fold them into the mixture to coat evenly. Season with salt and pepper to taste.
4. Refrigerate the potato salad for at least one hour or overnight to allow the flavors to blend together.
5. Before serving, sprinkle with paprika and garnish with fresh parsley for a touch of color and freshness.
Advertisement
Variations & Tips
To add a bit more texture, you can include some chopped crispy bacon or a handful of chopped walnuts. For those who enjoy a bit of spice, a dash of cayenne pepper or diced jalapeños will make a fiery addition. If you’re looking to lighten this recipe up, substitute Greek yogurt for half of the mayonnaise.
Unleash the Power of Ginger and Aloe Vera: A Natural Antibacterial Dynamo
Slow Cooker Swiss Steak with Mushrooms
Grandma’s Impressive Chicken Thighs Dinner
Everybody Had One Of These In The Cabinet
Why Do Holes Form in Shirts and How to Avoid Them?
Ciasto Krówka Bananowa
With this simple mixture, you’ll make your home smell so good, your neighbors will get jealous. Here’s how
Banish Nail Fungus for Good! The Incredible Healing Power of Rosemary
Cheesy Garlic Chicken Wraps
