3 pounds medium Yukon Gold potatoes, peeled and cubed
1-1/2 cups mayonnaise
1/2 cup sugar
3 tablespoons prepared mustard
2 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
6 large hard-boiled eggs, chopped
1 small onion, chopped
1 celery rib, chopped
Dutch oven: A sturdy, capacious pot is ideal for boiling a big batch of potatoes.
Lidded bowls: This set's covers make salad and other potluck items easy to store and carry. Small bowl for dressing, big bowl for blending ingredients.
Silicone spatula: A big spatula makes mixing easy and cleanup quick.
Cover Dutch oven potatoes with water. Simmer. Cover and cook until tender, 10-15 minutes. Transfer to a bowl after draining.
Combine the sugar, mustard, vinegar, salt, and pepper into the mayonnaise in a small bowl.
Drizzle over heated potatoes for optimal dressing absorption. Flip to coat.
Add the chopped hard-boiled eggs, onion, and celery and stir gently.
Chill for at least two hours in the fridge, covered, to let the flavours to combine. Add paprika and celery leaves, if using.