# Components:
→ Vegetables
01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced
→ Salad Dressing
05 - 2/3 cup mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon yellow mustard
08 - 2 tablespoons sweet pickle relish
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon smoked paprika, plus more for garnish
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - Extra smoked paprika
# Method:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 12 to 15 minutes. Drain and allow to cool slightly.
02 - Place eggs in a medium saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath, peel, then chop.
03 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper until fully blended.
04 - Add cooled potatoes, diced celery, sliced green onions, and chopped eggs to the dressing. Gently fold until uniformly coated.
05 - Taste and adjust salt and pepper as needed for optimal flavor.
06 - Transfer salad to a serving dish. Sprinkle with additional smoked paprika and chopped chives or parsley for presentation.
07 - Refrigerate for a minimum of 1 hour before serving to develop flavor.
