Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 hard-boiled eggs, chopped
  • 3 stalks celery, finely diced
  • 1/2 cup sweet onion, finely minced
  • 1/4 cup sweet pickle relish
  • 3/4 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Place cubed potatoes in a pot of cold salted water. Bring to a boil, then simmer for 10–15 minutes until fork-tender. Drain thoroughly in a colander and let steam dry for 2 minutes.
  2. While the potatoes are still warm, drizzle with the apple cider vinegar and toss gently to allow the starch to absorb the acidity.
  3. In a small bowl, whisk together mayonnaise, mustard, sugar, salt, and pepper until smooth and the sugar has dissolved.
  4. In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, onion, and relish.
  5. Pour the dressing over the potato mixture and fold gently with a silicone spatula until creamy and evenly coated, taking care not to mash the potatoes.
  6. Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld and the dressing to set.