Ingredients

• 6 medium russet potatoes
• 4 hard-boiled eggs
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• ½ cup dill pickles, finely diced
• ½ cup red onion, finely chopped
• ½ cup celery, finely chopped
• Salt, to taste
• Black pepper, to taste
• Paprika, for garnish
• Fresh parsley, for garnish

Step 1: Preparing the Potatoes

Begin by washing and scrubbing the russet potatoes thoroughly to remove any dirt or impurities.
Cut the potatoes into uniform, bite-sized chunks (about 1 inch in size) to ensure even cooking.

Place the potato chunks into a large pot and cover them with cold water. Add a generous pinch of salt
to season the potatoes from the inside. Bring the water to a boil over medium-high heat, then reduce
the heat to a simmer. Cook for about 10–12 minutes, or until the potatoes are fork-tender but still
hold their shape.

Be careful not to overcook the potatoes, as overly soft potatoes can become mushy and affect the
final texture of the salad.

Step 2: Hard-Boiling the Eggs

Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a gentle boil
over medium heat. Once boiling, slightly reduce the heat and allow the eggs to cook for about 9–10 minutes
to achieve fully set yolks.

Transfer the cooked eggs immediately into an ice bath. This step stops the cooking process,
makes the eggs easier to peel, and helps keep the yolks bright yellow. Once cooled, peel the eggs
and chop them into small pieces.

Step 3: Making the Dressing

In a large mixing bowl, combine the mayonnaise and Dijon mustard. Stir well until smooth and creamy.
Add the diced dill pickles, red onion, and celery, then mix again until evenly combined.

The mayonnaise provides richness, while the mustard adds a gentle tang that enhances the overall flavor.
Season with salt and black pepper to taste. Adjust seasoning as needed, keeping in mind that flavors will
deepen once everything is combined.

Step 4: Combining the Ingredients

Gently fold the cooked and slightly cooled potatoes into the dressing. Add the chopped eggs and stir carefully.
Use a light hand to avoid breaking the potatoes too much — maintaining some chunks gives the salad a
pleasing texture and visual appeal.

Mix until all ingredients are evenly coated in the creamy dressing. The finished salad should look rich,
thick, and inviting.