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Ingredients

4 pounds russet potatoes 3 tablespoons cider vinegar 3 large eggs ⅔ cup mayonnaise, or more to taste 2 teaspoons salt 1 teaspoon dry mustard ½ teaspoon celery seed ½ teaspoon ground black pepper 2 tablespoons hot water, or as needed 3 stalks celery, diced 1 red bell pepper, seeded and diced 1 onion, finely diced 3 green onions, thinly sliced ¼ cup diced dill pickles 2 tablespoons chopped fresh parsley 1 teaspoon paprika

Nutrition Info

237.7 calories carbohydrate: 30.4 g cholesterol: 51.1 mg fat: 11.3 g fiber: 3.5 g protein: 4.7 g saturatedFat: 1.9 g servingSize: - sodium: 849.7 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Place potatoes in a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low, simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm, set aside to cool completely, about 20 minutes.
Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel eggs, cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices, set aside for garnish.
Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl, stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture, cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.

12 cups

This potato salad is not only colourful, it has the perfect creamy to crunchy ratio.