Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 tbsp salt for boiling water
  • 2 tbsp apple cider vinegar
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1/2 tsp celery seed
  • 1/2 tsp smoked paprika
  • 4 large hard-boiled eggs, peeled and chopped
  • 3 stalks celery, finely diced
  • 1/2 small red onion, finely minced
  • 1/4 cup sweet pickle relish
  • salt to taste
  • freshly cracked black pepper to taste

Instructions:

  1. Place diced potatoes in a large stockpot and cover with cold water by at least one inch. Add 1 tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until potatoes are fork-tender but still hold their shape.
  2. Drain the potatoes immediately in a colander. Transfer the warm potatoes to a large bowl.
  3. Immediately drizzle the apple cider vinegar over the warm potatoes. Toss gently to coat.
  4. In a small mixing bowl, whisk together the mayonnaise, yellow mustard, celery seed, and smoked paprika until smooth.
  5. In a large glass mixing bowl, combine the cooled potatoes, chopped hard-boiled eggs, diced celery, minced red onion, and sweet pickle relish.
  6. Gently fold the dressing into the potato mixture using a silicone spatula until evenly coated. Season with additional salt and black pepper to taste. Chill before serving.