Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 4 large hard-boiled eggs, chopped
  • 1 tbsp apple cider vinegar
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tbsp fresh parsley, chopped
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1/2 cup sweet pickle relish
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place cubed potatoes in a pot of salted cold water. Bring to a boil and simmer for 10–15 minutes until fork-tender but not crumbling. Drain immediately in a colander.
  2. While the potatoes are still steaming, drizzle the apple cider vinegar over them. Toss gently and let them cool completely to room temperature.
  3. In a separate bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, and smoked paprika until smooth and velvety.
  4. Combine the cooled potatoes, chopped eggs, celery, and red onion in a large bowl. Pour the dressing over the top and fold gently using a spatula to avoid mashing the potatoes. Stir in the fresh parsley and season with salt and pepper.
  5. Transfer the salad to an airtight container and refrigerate for at least 2 hours to allow flavors to develop.