Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 4 large hard-boiled eggs, diced
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely diced
  • 1 tsp salt (for boiling water)
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1/2 cup sweet pickle relish
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water by 1 inch. Add salt. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until fork-tender but not falling apart. Drain in a colander and let steam-dry for 2 minutes.
  2. Whisk together the mayonnaise, yellow mustard, apple cider vinegar, relish, smoked paprika, salt, and pepper in a large bowl until the mixture is a uniform, pale yellow hue.
  3. Add the warm potatoes directly into the dressing. Use a silicone spatula to fold gently to avoid mashing. Once coated, fold in the diced eggs, celery, and red onion.
  4. Transfer the salad to an airtight container and refrigerate for at least 2 hours to allow flavors to meld and texture to firm up.