Great American Potato Salad

Place the russet potatoes in a large pot, cover with cold salted water, and bring to a boil over high heat. Reduce heat to medium and cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.

While the potatoes cook, place the eggs in a separate saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let stand for 12 minutes, then transfer to an ice bath to cool before peeling and chopping.

Drain the cooked potatoes and allow them to cool slightly, then peel and cut into 3/4-inch cubes. Spread them on a baking sheet and let cool to room temperature.

In a large mixing bowl, whisk together the mayonnaise, distilled white vinegar, powdered mustard, celery seed, and black pepper until smooth and well combined.

Finely dice the celery rib, onions, and parsley leaves, then add them to the dressing along with the sweet pickle relish and peas. Stir to combine.

Add the cooled potato cubes and chopped hard-boiled eggs to the bowl and gently fold everything together until the potatoes are evenly coated with the dressing, being careful not to mash the potatoes.

Taste the salad and adjust seasoning with additional salt, black pepper, or vinegar as needed. Transfer to a serving dish and garnish with a sprinkle of paprika and fresh parsley leaves.

Cover the potato salad tightly with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld together. Serve cold.