A delightful twist on the traditional potato salad, perfect for gatherings or as a side dish.
Peel and dice the potatoes into bite-sized pieces.
Cut the potatoes evenly to ensure they cook uniformly.
Boil the potatoes in a pot of salted water until tender, then drain and let cool.
Avoid overcooking the potatoes to maintain their texture.
In a large bowl, mix mayonnaise, dry mustard, sugar, vinegar, salt, and pepper until smooth.
Taste the dressing and adjust seasoning if needed.
Chop the onion, celery, and parsley finely.
Use fresh vegetables for the best flavor and crunch.
Combine the potatoes, chopped vegetables, and dressing in the bowl, mixing gently to coat evenly.
Mix gently to avoid breaking the potatoes.
Chop the hard-boiled eggs and fold them into the salad.
Add the eggs last to keep their texture intact.
Cover and refrigerate the salad for at least 5 hours before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad garnished with a sprinkle of parsley.
Serve cold for the best taste and texture.
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