Cook the Potatoes:
Place the diced potatoes in a pot of salted water and bring to a boil. Cook for 10-15 minutes or until tender but not mushy. Drain and let cool completely.
Prepare the Dressing:
In a large mixing bowl, combine mayonnaise, Dijon mustard, chopped pickles/relish, salt, and black pepper. Mix well.
Assemble the Salad:
Add the cooled potatoes, hard-boiled eggs, celery, and green onions to the bowl with the dressing. Toss gently to coat all ingredients evenly.
Chill and Serve:
Cover and refrigerate for at least 1 hour to allow the flavors to meld. Garnish with parsley before serving, if desired.
Enjoy this creamy potato salad as a side dish for grilled meats, sandwiches, or any festive occasion!
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