– 2 pounds red potatoes, boiled and diced – 1 cup Hellmann's mayonnaise – 2 tablespoons Dijon mustard – 1 tablespoon white vinegar – 1/2 cup celery, finely chopped – 1/2 cup red onion, finely chopped – 1/4 cup fresh parsley, chopped – Salt and pepper to taste – Paprika for garnish (optional)
1. In a large mixing bowl, combine the boiled and diced red potatoes with chopped celery, red onion, and fresh parsley. 2. In a separate bowl, mix Hellmann's mayonnaise, Dijon mustard, white vinegar, salt, and pepper to create the dressing.
3. Pour the dressing over the potato mixture and gently toss until the potatoes are evenly coated. 4. Refrigerate the potato salad for at least 2 hours to allow the flavors to meld. 5. Before serving, garnish with paprika if desired.