Ingredients:

  • 3 lbs Yukon Gold potatoes, scrubbed and diced into 3/4-inch cubes
  • 2 tbsp apple cider vinegar
  • 1 tbsp fine sea salt (for boiling water)
  • 1 cup high-quality mayonnaise
  • 2 tbsp yellow mustard
  • 1/2 cup celery, finely diced
  • 1/3 cup red onion, finely minced
  • 1/4 cup sweet pickle relish
  • 3 large hard-boiled eggs, peeled and chopped
  • 1/2 tsp smoked paprika
  • 1/4 cup fresh parsley, finely chopped
  • Salt and black pepper to taste

Instructions:

  1. Scrub your 3 lbs of Yukon Gold potatoes thoroughly under cold water. Dice them into 3/4 inch cubes, keeping the sizes as consistent as possible.
  2. Place the cubes in a large pot and cover with cold water by at least an inch. Add 1 tbsp of fine sea salt and bring to a boil. Reduce heat and simmer for 10 minutes until the potatoes are tender when pierced with a fork but not falling apart.
  3. Drain the potatoes immediately in a colander. While they are still steaming hot, transfer them to a large bowl and drizzle with 2 tbsp of apple cider vinegar.
  4. Spread the potatoes out on a baking sheet to cool for about 15 minutes. Wait until they are no longer emitting steam before moving to the next step to prevent the mayo from melting and becoming oily.
  5. In a small bowl, whisk together 1 cup of mayonnaise, 2 tbsp of yellow mustard, and the 1/4 cup of sweet pickle relish.
  6. Finely dice 1/2 cup of celery and 1/3 cup of red onion. Chop 3 hard boiled eggs into bite-sized pieces.
  7. Add the celery, onion, eggs, and the mayo mixture to the cooled potatoes. Use a spatula to gently fold everything together until every cube is velvety and coated.
  8. Stir in 1/4 cup of fresh parsley and 1/2 tsp of smoked paprika. Season with salt and black pepper to taste. Chill for at least one hour to let the flavors meld before serving.