Tender Yukon Gold potatoes get boiled until just fork-tender, then folded warm into a creamy mayo dressing so every cube soaks up all that tangy flavor as it cools. Chopped hard-boiled eggs, crisp celery, and finely diced red onion add richness, crunch, and a little bite in every forkful. A splash of apple cider vinegar and a spoonful of yellow mustard keep the dressing bright instead of one-note, while a rest in the fridge lets everything meld into that classic potluck texture. Finished with a scatter of fresh parsley and a dusting of paprika, this one looks as good as it tastes. It's a reliable, crowd-pleasing side to make ahead, and it holds up well for anyone tracking added sugar in their meals.
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Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are just tender when pierced with a fork but still hold their shape, about 10–12 minutes. Drain and spread on a cutting board or sheet pan to cool for 10 minutes.
While the potatoes cook, place the eggs in the same pot (or a small saucepan) and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 12 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes, then peel and roughly chop.
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