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Instructions
1. Place your diced potatoes in a large pot and cover them with cold, salted water. We want these little beauties to be as tender as a Southern belle’s heart, so bring them to a boil, then reduce the heat, simmering until perfectly tender, about 10 to 15 minutes.
2. While those potatoes are softening, take a small bowl and mix the mayonnaise, mustard, and apple cider vinegar until it’s as smooth as a glassy pond. This dressing is the silk glove to the potato’s sturdy hand.
3. Drain your potatoes well. We don’t want them to retain excess water, no sir. Let them cool a bit so they’re warm but don’t burn your delicate fingers.
4. In a large mixing bowl, gently toss the potatoes with the dressing from step 2.
Add the sweet pickle relish, those hard-boiled eggs, and the onion. Mix lovingly and patiently, being careful not to break the potatoes up too much.
5. Taste, then season with salt and pepper. Every kitchen and every cook has their own signature seasoning, so trust your instincts.
6. Sprinkle with paprika and garnish with chopped parsley if you’re so inclined.
7. Let it chill in the refrigerator for at least an hour, my darlings. This allows the flavors to meld—a union as important as any other.
Variations and Tips
– For a twist on tradition, try adding a pinch of celery seeds for an unexpected and delicious little crunch. – Some people like a little crispy bacon crumbled over their salad for a smoky dimension, which, I say, is nice for those who don’t count their calorie blessings.
– For a health-conscious change, swap half the mayonnaise for plain Greek yogurt—it’ll add flavor and cut down on some of those richer elements without compromising the creaminess.
– Always remember, the secret is in the soul you put into these fussing. A recipe is only a guide, after all; it’s love that makes the dish.
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