Ingredients:（Wow, that's a ton of stuff!） 2 pounds of potatoes (Yukon Gold or Russet) 3-4 large eggs 1 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon apple cider vinegar 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup finely chopped red onion 1/2 cup finely chopped celery 1/4 cup chopped pickles or relish 2 tablespoons chopped fresh parsley (optional) Paprika for garnish (optional) Instructions: Boil the Potatoes: Wash and peel the potatoes. Cut them into bite-sized chunks. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender but still firm, about 10-15 minutes. Drain the potatoes and set them aside to cool.

Boil the Eggs:

Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove the pan from heat and cover with a lid. Let it sit for 12 minutes.

Drain the hot water and place the eggs in ice water to cool. Peel and chop the eggs.

Prepare the Dressing:

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Mix well until smooth.

Mix the Salad:

Add the cooled potatoes, chopped eggs, red onion, celery, and pickles (or relish) to the bowl with the dressing. Gently toss to combine, ensuring everything is well-coated. If desired, add chopped fresh parsley for extra flavor and color.

Chill and Serve:

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with paprika for garnish, if desired.

Ingredients

2 pounds of small potatoes (Yukon Gold or new potatoes)

3-4 large eggs

1 cup Greek yogurt or sour cream

2 tablespoons Dijon mustard

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup finely chopped red onion

1/2 cup finely chopped cucumber

1/4 cup chopped fresh dill

2 tablespoons chopped fresh parsley

1 tablespoon capers (optional)

1 tablespoon olive oil

Paprika for garnish (optional)

Instructions

Boil the Potatoes:

Wash the potatoes and cut them into bite-sized chunks. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender but still firm, about 10-15 minutes. Drain the potatoes and set them aside to cool.

Boil the Eggs:

Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove the pan from heat and cover with a lid. Let it sit for 12 minutes. Drain the hot water and place the eggs in ice water to cool. Peel and chop the eggs.

Prepare the Dressing:

In a large mixing bowl, combine the Greek yogurt (or sour cream), Dijon mustard, lemon juice, olive oil, salt, and black pepper. Mix well until smooth.

Mix the Salad:

Add the cooled potatoes, chopped eggs, red onion, cucumber, fresh dill, fresh parsley, and capers (if using) to the bowl with the dressing. Gently toss to combine, ensuring everything is well-coated.

Chill and Serve:

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with paprika for garnish, if desired.