Optional: 4 slices bacon, cooked crisp and crumbled
Paprika, for garnish
Instructions
Boil the potatoes: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer 12–15 minutes until the pieces are just tender when pierced with a knife. Drain and let steam dry for a few minutes, then cut any larger pieces to uniform sizes.
Cook the eggs: In a separate pot, cover eggs with water and bring to a boil. Simmer 9–10 minutes, drain, and cool under cold water. Peel and chop roughly; set aside.
Whisk the dressing: In a large bowl, whisk mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and sugar (if using). Drizzle in the balsamic glaze and whisk until it looks glossy and cohesive. Taste and adjust acidity or salt as needed.
Gather the mix-ins: Dice celery and red onion; crumble bacon if using; chop parsley. Have the chopped eggs ready to fold in.
Combine: Add the warm potatoes to the dressing, then fold in the eggs, celery, onion, and pickles. Gently toss until the potatoes are coated but still hold their shape. If you see any soggy spots, give them a gentle fold rather than over-mixing.
Chill to meld flavors: Cover and refrigerate for at least 1 hour, ideally 2–4 hours (or overnight). This helps the mayo cling to every bite and lets the balsamic shine through without overpowering.
Finish and serve: Right before serving, sprinkle with parsley and paprika. If you like extra richness, drizzle a tiny highlight of balsamic glaze on top just when plating. Top with crumbled bacon if you’re serving meat lovers.
