Zainab Khanam
– 6 medium potatoes (boiled, peeled, and diced) – 1 cup mayonnaise – 2 tbsp mustard – 1 small red onion (finely chopped) – 2 celery stalks (chopped) – 3 boiled eggs (chopped) – 2 tbsp fresh parsley (chopped) – 1 tbsp apple cider vinegar – 1 tsp salt – ½ tsp black pepper – Paprika for garnish
– Boil potatoes until tender. – Peel and dice them into bite-sized pieces.
– In a bowl, mix mayonnaise, mustard, apple cider vinegar, salt, and pepper. – Whisk until smooth and creamy.
– In a large bowl, add diced potatoes, red onion, celery, boiled eggs, and parsley. – Pour the dressing over and gently toss to combine.
– Refrigerate the potato salad for at least an hour to let the flavors meld. – Sprinkle with paprika before serving.
1. Serve as a side dish with grilled meats or sandwiches. 2. Perfect for picnics, barbecues, or potlucks. 3. Enjoy it fresh or as leftovers the next day!