Mom's Mustard-Style Potato Salad

Recipe View 5 mins Place the cubed potatoes in a large pot and cover generously with cold, salted water. Bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer until the potatoes are tender but still hold their shape when pierced with a fork, approximately 15-20 minutes. Drain the potatoes thoroughly and transfer them to a large mixing bowl. Gently mash about half of the potatoes, leaving the rest chunky for a delightful textural contrast. (5 minutes)

Recipe View 15 mins While the potatoes are cooking, place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover, and let the eggs stand in the hot water for 10-12 minutes. This ensures perfectly cooked yolks. After 10-12 minutes, transfer the eggs to a bowl of ice water to stop the cooking process. Once cooled, peel the eggs and chop them into small pieces. (15 minutes)

Recipe View 5 mins In the mixing bowl with the potatoes, add the chopped eggs, diced celery, finely chopped red onion, and chopped pimentos. Gently fold the ingredients together to combine. (5 minutes)

Recipe View 2 mins In a small bowl, whisk together the creamy salad dressing and Dijon mustard until smooth and emulsified. Pour the mustard dressing over the potato mixture. Gently stir to coat all of the ingredients evenly. Be careful not to overmix, as this can make the potato salad mushy. (2 minutes)

Recipe View 2 hrs Sprinkle the potato salad with smoked paprika for a touch of smoky flavor and visual appeal. Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together beautifully. (2 hours)