Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp fine sea salt
  • 2 tbsp apple cider vinegar
  • 4 large eggs
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1/4 cup sweet pickle relish
  • 1/2 tsp smoked paprika
  • 1/2 tsp celery seed
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tbsp fresh parsley, chopped
  • Black pepper to taste

Instructions:

  1. Peel and cube the 3 lbs of Yukon Golds into uniform 1 inch pieces.
  2. Place potatoes in a large pot, cover with cold water, and add 1 tbsp fine sea salt. Bring to a boil, then simmer 10-12 minutes until tender but still holding their shape.
  3. In a separate small pot, boil 4 large eggs for 9 minutes. Transfer to an ice bath immediately.
  4. Drain the potatoes and let them sit in the colander for 2 minutes until the surface moisture evaporates.
  5. While the potatoes are still steaming, transfer them to a bowl and drizzle with 2 tbsp apple cider vinegar. Toss gently.
  6. In a small bowl, whisk together 1 cup mayo, 2 tbsp mustard, 1/4 cup relish, smoked paprika, and celery seed.
  7. Finely mince 1/4 cup red onion and 1/2 cup celery until they are roughly the size of a pea.
  8. Add the cooled potatoes, diced eggs, onions, and celery to the large bowl.
  9. Pour the dressing over the ingredients and use a rubber spatula to fold until every cube is coated in a velvety layer.
  10. Cover and refrigerate for at least 1 hour. Sprinkle with fresh parsley and black pepper before serving.