Creamy Potato Salad

Steps

Potato salad

1. 1

   Scrub and peel the potatoes, then cut them into approximately 1-inch cubes so they cook evenly.

2. 2

   Place the potato cubes in a large pot and cover them completely with water.

3. 3

   Bring the water to a boil over medium-high heat. Boil the potatoes for approximately 10 minutes, until they are firm-tender. Test one cube with a fork; it should be tender but not falling apart.

   Start 10-minute timer
4. 4

   Drain the potatoes thoroughly and set them aside to cool.

5. 5

   Transfer the cooled potatoes to a large mixing bowl. Chop the onion and celery, then add both to the potatoes.

6. 6

   Hard-boil the eggs, then cool and peel them.

7. 7

   Place a cooling rack over the bowl of potatoes and push the eggs through the rack openings to chop them, or chop the eggs with a knife. Add the chopped eggs to the potato mixture.

8. 8

   Pour the white vinegar over the potato-and-egg mixture.

Dressing

9. 9

   In a separate bowl, mix the mayonnaise, yellow mustard, sweet pickle relish, salt, and black pepper until the dressing is evenly combined.

10. 10

    Fold the dressing gently into the potato mixture until the potatoes and other ingredients are evenly coated. Avoid overmixing so the potato cubes remain intact.

11. 11

    Garnish the salad with paprika and sliced spring onions.

12. 12

    Refrigerate until ready to serve.