The Ultimate Comfort Dish: Best Ever Potato Salad

Start by washing the baby potatoes thoroughly. If using larger potatoes, cut them into bite-sized pieces.
Place the potatoes in a large pot of salted water and bring to a boil. Cook for 10-15 minutes, or until the potatoes are fork-tender but not falling apart.
Drain the potatoes and allow them to cool slightly before chopping them into bite-sized pieces (if they aren’t already).
Step 2: Prepare the Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper until the mixture is smooth and well combined.
Step 3: Assemble the Salad
Once the potatoes have cooled enough to handle, gently toss them in the dressing mixture.
Add the chopped eggs, celery, red onion, and pickle relish to the bowl, and stir gently to combine.
Taste and adjust seasoning with more salt, pepper, or mustard as needed.
Step 4: Chill and Serve
Transfer the potato salad to a serving dish and garnish with freshly chopped parsley for a pop of color.
Cover and refrigerate the potato salad for at least 1-2 hours (or overnight) to allow the flavors to meld together. Serve chilled.
Serving and Storage Tips