A delightful and creamy potato salad perfect for any gathering.
Peel and cube the potatoes into bite-sized pieces.
Cut the potatoes evenly to ensure they cook at the same rate.
Boil the potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and let cool.
Avoid overcooking the potatoes to prevent them from becoming mushy.
Chop the hard-boiled eggs, red onion, and celery into small pieces.
Use a sharp knife for precise cuts and to avoid crushing the vegetables.
In a mixing bowl, combine mayonnaise, Dijon mustard, celery seed, salt, and black pepper.
Whisk the dressing thoroughly to ensure all ingredients are well combined.
Gently mix the potatoes, eggs, onion, and celery with the dressing until evenly coated.
Fold the ingredients gently to avoid breaking the potatoes.
Chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the potato salad in a serving bowl, garnished with a sprinkle of paprika or fresh herbs if desired.
Presentation matters; use a nice bowl to make the dish more appealing.
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