Bring to a boil, then simmer for 10–12 minutes until tender but not mushy.
Drain and let cool slightly.
Prepare Dressing
In a large bowl, mix mayonnaise, Dijon mustard, pickle juice, salt, and pepper.
Combine Ingredients
Add warm potatoes, chopped eggs, celery, and onion to the bowl.
Gently fold until everything is coated in the dressing.
Chill
Cover and refrigerate for at least 1 hour to let flavors meld.
Serve
Sprinkle with paprika and chopped parsley before serving.
💡 Tips:
Use waxy potatoes like Yukon Gold or red potatoes to hold shape better.
For extra flavor, add bacon bits or dill pickles.
Letting it sit overnight enhances the flavor even more — often the next day is the best day!
✅ Must express something to keep getting my recipes 😍 Thank you 🥰 📍Recipe in First Comment 💬👇
If you want, I can also make a creamy, no-mayo version that’s lighter but still rich in flavor — perfect for summer gatherings. Do you want me to do that?
