Ingredients
Method
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat.
- Reduce heat and simmer for 10-15 minutes, or until potatoes are fork-tender but still hold their shape. Drain thoroughly and let cool for 10 minutes.
- In a small bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, celery seed, salt, and pepper until smooth.
- In a large mixing bowl, combine the cooled potatoes, chopped hard-boiled eggs, diced celery, and minced onion.
- Pour the dressing over the potato mixture. Gently fold everything together with a large spatula until the potatoes are evenly coated, being careful not to mash them.
- Cover and refrigerate for at least 4 hours, though overnight is best to allow flavors to meld.
- Before serving, sprinkle the top with paprika and extra chopped hard-boiled egg if desired.
Notes
Using Yukon Gold potatoes provides a naturally buttery texture that holds up better than Russet potatoes. For an extra kick, add a teaspoon of hot sauce to the dressing.
