Easy Homemade Potato Salad

ingredients

• 1 kg waxy potatoes, scrubbed and cut into chunks 🥔
• 3 large eggs 🥚
• 120 g mayonnaise 🥫
• 2 tbsp Dijon mustard 🥄
• 1 small red onion, finely chopped 🧅
• 2 stalks celery, diced 🥬
• 2 tbsp apple cider vinegar 🥣
• 3 tbsp chopped fresh chives 🌱
• Salt to taste 🧂
• Freshly ground black pepper to taste 🌶️
• 1 tsp smoked paprika (optional) 🌶️

instructions

1. Place the potato chunks in a large pot, cover with cold water and add a pinch of salt. Bring to a boil and cook until tender, about 12–15 minutes.
2. While potatoes cook, place eggs in a small pot, cover with water, bring to a boil, then simmer for 9 minutes for hard-boiled eggs. Cool in ice water and peel.
3. Drain potatoes and let them steam-dry for a few minutes, then transfer to a large bowl and let cool slightly.
4. Roughly chop the peeled eggs and add to the bowl with potatoes.
5. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, a pinch of salt and a few grinds of black pepper.
6. Add the chopped red onion, diced celery and most of the chives to the potatoes and eggs. Pour the dressing over and gently fold to combine, taking care not to mash the potatoes too much.
7. Taste and adjust seasoning with more salt, pepper or vinegar if needed. Sprinkle smoked paprika and remaining chives on top for garnish.
8. Serve warm, at room temperature, or chilled. Keeps in the fridge for up to 3 days in an airtight container.