Instructions
Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10–12 minutes, until fork tender. Drain and let cool slightly.
In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
Add celery, onion, and chopped eggs to the dressing and stir to combine.
Gently fold in the potatoes until well coated. Adjust seasoning to taste.
Cover and chill in the refrigerator for at least 2 hours before serving to let the flavors meld.
Sprinkle with paprika and optional fresh herbs before serving.
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