This creamy-style potato salad starts with tender Yukon Gold potatoes, simmered just until fork-tender and tossed while still warm so every cube soaks up flavor. Chopped hard-boiled eggs, crunchy celery, and finely diced red onion add texture and bite in every forkful. A tangy dressing built on mustard and apple cider vinegar brings brightness without heaviness, letting the potatoes and eggs shine. A dusting of paprika and fresh parsley on top gives it a classic picnic-table finish. Chilled and rested so the flavors meld, this is the kind of make-ahead side that works beautifully for an anti-inflammatory spread — simple, satisfying, and easy to bring to any table.
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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.7 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
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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