Ingredients

• 6 medium potatoes (around 3 pounds)
• 1 onion, chopped
• 1 celery stalk, chopped
• 4 eggs, hard-boiled and peeled
• 2 tablespoons white distilled vinegar
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 2 tablespoons pickle relish
• Salt and pepper to taste

• 2 spring onions, sliced
• 1 teaspoon paprika

Instructions

1. Clean, peel, and cut the potatoes into one-inch cubes.
2. Transfer the potato cubes to a large pot and cover them with water.
3. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the potatoes are just tender. Check by piercing with a fork.
4. Drain the potatoes and allow them to cool.
5. Once cooled, place the potatoes in a large bowl. Add the chopped onion and celery.
6. Prepare the hard-boiled eggs, then cool and peel them.
7. Either press the eggs through a cooling rack into the bowl or chop them before adding.
8. Pour the vinegar evenly over the mixture.

Dressing

1. In a separate bowl, combine mayonnaise, mustard, pickle relish, salt, and pepper.
2. Gently fold this dressing into the potato mixture until everything is well coated.

• Sprinkle paprika over the top and add sliced spring onions.
• Chill in the refrigerator until ready to serve.

• Keep refrigerated and enjoy within up to four days.
• Freezing is not recommended, as it affects texture.