Brown Mustard Potato Salad

Recipe View Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat.

Recipe View Once boiling, reduce heat to medium-low and simmer gently until the potatoes are tender but not mushy, about 15-20 minutes. A fork should easily pierce through.

Recipe View Drain the potatoes immediately and rinse under cold running water to stop the cooking process. This will also help them cool down quickly. Let them sit in the colander to dry.

Recipe View In a large bowl, combine the cooked potatoes, chopped hard-boiled eggs, minced red onion, brown mustard, sweet pickle relish, parsley, dill, and black pepper.

Recipe View Add the mayonnaise, starting with 1 cup, and gently fold all the ingredients together until evenly coated. Be careful not to overmix, as this can make the potato salad gluey.

Recipe View Taste and adjust seasonings as needed. You may want to add more mayonnaise for creaminess, more mustard for tang, or a pinch of salt and pepper to enhance the overall flavor.

Recipe View Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Chilling the potato salad also improves its texture.

Recipe View Before serving, give the potato salad a gentle stir. Garnish with a sprinkle of paprika for a pop of color.