Potato Salad

Boil the Potatoes Place the diced potatoes in a large pot. Fill the pot with enough water to cover the potatoes. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10 minutes. Drain and let cool.

Prepare the Dressing In a small bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, sugar, salt, and pepper until well combined.

Combine the Ingredients In a large mixing bowl, add the cooked and cooled potatoes, chopped hard-boiled eggs, diced celery, diced red onion, and chopped parsley. Pour the dressing over the ingredients and gently toss until everything is coated. Sprinkle with paprika for extra flavor and color.

Chill and Serve Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled and enjoy!