Scale

2 lbs Yukon Gold potatoes

1 cup Hellmann’s mayonnaise

2 tbsp apple cider vinegar

1 tbsp yellow mustard

3 hard-boiled eggs, chopped

1/2 cup diced celery

1/4 cup minced onion

Salt and pepper to taste

Optional: paprika, dill, chopped pickles

Cook Mode Prevent your screen from going dark

1. Boil potatoes until fork-tender, then drain and cool.

2. Mix mayo, vinegar, mustard, salt, and pepper in a bowl.

3. Add chopped eggs, celery, and onion to the dressing.

4. Fold in the cooled potatoes until evenly coated.

5. Chill at least 1 hour before serving.

For a lighter version, mix half mayo with Greek yogurt.

Season after chilling, as cold reduces salt perception.

Keeps in the fridge for up to 3 days in a sealed container.