Ingredients:

  • 3 lbs Red potatoes, scrubbed and cut into 1-inch cubes
  • 1 tbsp sea salt
  • 2 tbsp apple cider vinegar
  • 3 large eggs, hard-boiled and chopped
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1/2 cup sweet pickle relish
  • 1/2 cup red onion, finely diced
  • 1 cup celery, thinly sliced
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place cubed red potatoes in a large stockpot and cover with cold water by at least an inch. Add 1 tablespoon of sea salt. Bring to a boil, then reduce to a simmer for 15 minutes until fork-tender.
  2. Drain the potatoes immediately in a colander. While they are still steaming hot, transfer them to a large mixing bowl and drizzle with 2 tablespoons of apple cider vinegar. Toss gently to allow the potatoes to absorb the vinegar.
  3. In a separate small bowl, whisk together the mayonnaise, yellow mustard, and smoked paprika until smooth.
  4. Allow the potatoes to cool for approximately 10 minutes. Fold in the creamy dressing, chopped hard-boiled eggs, sweet pickle relish, diced red onion, and sliced celery.
  5. Season with additional salt and black pepper to taste. Refrigerate before serving to allow flavors to fully meld.