Ingredients:

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

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water; add a pinch of salt.
  2. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes until tender but still firm.
  3. Drain potatoes in a colander and immediately drizzle with apple cider vinegar. Toss gently and let cool for 10 minutes.
  4. In a large mixing bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, smoked paprika, salt, and pepper until smooth.
  5. Fold the finely diced celery, drained relish, and minced red onion into the dressing.
  6. Add the warm potatoes and chopped hard-boiled eggs to the dressing bowl.
  7. Using a rubber spatula, gently fold the ingredients together using a 'cut and lift' motion to avoid smashing the potatoes.
  8. Chill the potato salad in the refrigerator for 2 hours before serving to allow flavors to develop.