Classic Potato Salad

Cook the potatoes and eggs until the potatoes are fork-tender and the eggs are hard-boiled. This can be done in an Instant Pot or by boiling on the stovetop.

While the potatoes and eggs are cooking, finely dice the red onion, celery, and dill pickles.

In a separate small bowl, prepare the dressing by combining mayonnaise, yellow mustard, pickle juice, sugar, dried dill, garlic powder, onion powder, seasoned salt, and black pepper.

Whisk the dressing ingredients until smooth and well combined.

Once cooked, allow the potatoes and eggs to cool slightly. Peel and chop the hard-boiled eggs, and cube the cooked potatoes.

In a large mixing bowl, add the cubed potatoes, chopped eggs, and all the diced vegetables.

Pour the prepared dressing over the potato salad ingredients.

Gently mix everything together until well combined. The creator prefers to mash some of the potatoes for a creamier texture.

Sprinkle smoked paprika over the top for garnish. For best results, let the potato salad chill in the refrigerator for at least an hour before serving.