1. Place the diced potatoes in a large pot, cover them with water, and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10-15 minutes. Drain and let cool.
2. In a large mixing bowl, combine mayonnaise, mustard, chopped sweet pickles, red onion, celery, and hard-boiled eggs. Mix well.
3. Add the cooled potatoes to the bowl and gently fold them into the mixture to coat evenly. Season with salt and pepper to taste.
4. Refrigerate the potato salad for at least one hour or overnight to allow the flavors to blend together.
5. Before serving, sprinkle with paprika and garnish with fresh parsley for a touch of color and freshness.
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Variations & Tips
To add a bit more texture, you can include some chopped crispy bacon or a handful of chopped walnuts. For those who enjoy a bit of spice, a dash of cayenne pepper or diced jalapeños will make a fiery addition. If you’re looking to lighten this recipe up, substitute Greek yogurt for half of the mayonnaise.
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