Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cubed
  • 6 large hard-boiled eggs, chopped
  • 2 tbsp white vinegar
  • 1.5 cups mayonnaise
  • 0.5 cup yellow mustard
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup celery, finely diced
  • 0.5 cup red onion, finely minced
  • 0.5 cup sweet pickle relish
  • 1 tsp smoked paprika

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until fork-tender (approximately 15–20 minutes), then drain immediately.
  2. While the potatoes are still steaming, drizzle white vinegar over them and toss gently. Let the potatoes cool for about 20 minutes to prevent the mayonnaise from melting.
  3. In a separate bowl, whisk together the mayonnaise, yellow mustard, granulated sugar, salt, and black pepper until smooth.
  4. Fold the chopped hard-boiled eggs, diced celery, minced red onion, and sweet pickle relish into the dressing.
  5. Pour the prepared dressing over the cooled potatoes and fold gently until every cube is evenly coated.
  6. Garnish with smoked paprika and chill in the refrigerator for 2 hours before serving to allow flavors to meld.