American Potato Salad with Eggs, Celery and Mustard Dressing

Ingredients

• 1 kg waxy potatoes, peeled and cut into 2 cm cubes
• 1 tbsp salt, for the cooking water
• 4 eggs
• 2 tbsp white vinegar, divided
• ¾ cup mayonnaise
• 2 tbsp plain yogurt, thick
• 1 tbsp yellow or Dijon mustard
• 2 tbsp sweet pickle relish or finely chopped dill pickles
• 2 celery stalks, finely diced
• 4 spring onions, thinly sliced
• ½ tsp sugar
• ½ tsp paprika, plus a pinch for garnish
• salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley or dill, chopped

Instructions

1. Put the potato cubes in a large pot, cover with cold water by 3 cm and add 1 tbsp salt. Bring to a boil, then reduce to a steady simmer.
2. Cook the potatoes for 10 to 12 minutes, until a knife slides in easily but the cubes still hold their shape. Do not let them turn mushy.
3. While the potatoes cook, place the eggs in a small pan, cover with cold water and bring to a boil. Turn off the heat, cover and leave for 10 minutes.
4. Drain the potatoes well and spread them on a tray. Sprinkle with 1 tbsp of the vinegar while still warm, then let them cool for about 10 minutes, until no longer steaming and close to room temperature.
5. Move the cooked eggs to a bowl of cold water for 5 minutes, then peel and chop them roughly, keeping a few slices aside for the top.
6. In a large bowl, whisk the mayonnaise, yogurt, mustard, remaining vinegar, relish, sugar, paprika, and a good pinch of salt and pepper until smooth.
7. Add the cooled potatoes, chopped eggs, celery and spring onions. Fold gently with a spatula until everything is evenly coated and the potatoes stay in chunks.
8. Taste and adjust the salt, pepper or vinegar. Cover and chill in the fridge for at least 1 hour so the flavours settle. This chilling time is in addition to the prep and cook time.
9. Top with the reserved egg slices, parsley or dill and a pinch of paprika, then serve cold.

Tips

• Use waxy or all-purpose potatoes such as those sold as 'boiling' potatoes; very floury ones fall apart when mixed.
• Start potatoes in cold, salted water so they cook evenly through to the centre.
• Dress the potatoes with vinegar while warm, but add the mayonnaise only once they are cool so the dressing stays creamy.
• Taste again after chilling; cold food often needs a little more salt.