Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup red onion, finely diced
  • 2 stalks celery, diced
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp olive oil

Instructions:

  1. Place cubed potatoes in a pot of cold salted water. Bring to a boil, then reduce to a simmer.
  2. Cook for 10–12 minutes until fork-tender but not falling apart.
  3. Drain potatoes in a colander and let them steam-dry for 2 minutes.
  4. While still warm, toss potatoes with 1 tbsp of olive oil to prevent sticking.
  5. In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, vinegar, smoked paprika, salt, and pepper.
  6. Whisk the dressing vigorously until the mixture is velvety and smooth.
  7. In a large mixing bowl, combine the warm potatoes, rinsed chickpeas, diced red onion, and celery.
  8. Pour the dressing over the mixture.
  9. Gently fold the ingredients together using a spatula to avoid smashing the potatoes.
  10. Fold in the chopped fresh parsley or dill.