Ingredients:

  • 2 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 tbsp salt
  • 2 tbsp apple cider vinegar
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tsp sugar
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 large hard-boiled eggs, chopped
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tbsp sweet pickle relish

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water. Add salt. Bring to a boil, then reduce to a simmer for 10–15 minutes until tender but not shattering. Drain immediately.
  2. While potatoes are still steaming, drizzle apple cider vinegar over them and toss gently. Let sit for 5–10 minutes to absorb the acidity.
  3. In a large mixing bowl, whisk together mayonnaise, mustard, sugar, smoked paprika, salt, and pepper until smooth.
  4. Add the warm potatoes, chopped eggs, celery, red onion, and relish to the bowl. Fold gently with a spatula to combine without mashing the potatoes.
  5. Chill in the refrigerator for at least 1 hour to let the flavors marry before serving.