Ingredients:

  • 3 lbs red potatoes, cubed into 1-inch pieces
  • 1 tbsp kosher salt
  • 2 tbsp apple cider vinegar
  • 1 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tsp sugar
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 large hard-boiled eggs, chopped
  • ¾ cup celery, finely diced
  • ½ cup red onion, finely minced
  • ¼ cup sweet pickle relish

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water by one inch. Add kosher salt. Bring to a boil, then reduce to a simmer for 12–15 minutes until a knife slides into the center with zero resistance. Drain thoroughly in a colander.
  2. While the potatoes are still steaming, return them to the warm pot (off the heat) and drizzle with apple cider vinegar. Toss gently to coat. Let them cool completely to room temperature or refrigerate for 30 minutes.
  3. In a large bowl, whisk together the mayonnaise, mustard, sugar, paprika, salt, and pepper until smooth.
  4. Gently fold in the cooled potatoes, chopped eggs, celery, onion, and relish using a rubber spatula to avoid mashing the potatoes.
  5. Cover and refrigerate for at least 2 hours before serving.