Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 tbsp salt
  • 2 tbsp apple cider vinegar
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp yellow mustard
  • 1 tsp celery seed
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 3 large hard-boiled eggs, diced
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 6 slices crispy cooked bacon, crumbled
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add the boiling salt.
  2. Bring to a rolling boil, then reduce to a simmer. Cook for 10–12 minutes until a fork slides in easily but the potato doesn't break apart.
  3. Drain immediately in a colander.
  4. While still steaming, drizzle the apple cider vinegar over the potatoes and toss gently. Let them cool for 15 minutes.
  5. In a medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, celery seed, smoked paprika, salt, and pepper until smooth and the color is uniform.
  6. Transfer the cooled potatoes to a large mixing bowl.
  7. Add the diced eggs, celery, red onion, and crumbled bacon.
  8. Pour the dressing over the mixture and gently fold the ingredients together with a spatula to avoid making the potatoes gummy.
  9. Stir in the chopped fresh parsley and chill for 2 hours before serving.