Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 3 large eggs, hard-boiled and chopped
  • 1 tbsp apple cider vinegar (for soak)
  • 1 cup Mayonnaise
  • 1 tbsp Yellow mustard
  • 1 tbsp Apple cider vinegar (for dressing)
  • 1 tsp Granulated sugar
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 cup Celery, finely diced
  • 1/4 cup Red onion, finely minced
  • 1/4 cup Sweet pickle relish

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water. Bring to a boil, then reduce to a simmer for 10–15 minutes until fork-tender but still holding their edges.
  2. Drain the potatoes thoroughly in a colander. Return them to the pot and drizzle with 1 tbsp apple cider vinegar. Toss gently and let cool for 15–20 minutes.
  3. In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper until velvety.
  4. Fold in the cooled potatoes, chopped eggs, celery, onion, and relish using a silicone spatula until every chunk is evenly coated.
  5. Refrigerate for 2 hours to allow flavors to meld before serving.