Ingredients:

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

Instructions:

  1. Place cubed potatoes in a stockpot and cover with cold water by at least 2 inches; add 3 tbsp of salt.
  2. Bring to a boil, then reduce to a simmer for 10–15 minutes until fork-tender but not falling apart.
  3. Drain potatoes immediately in a colander and let steam dry for 5 minutes.
  4. In a separate bowl, whisk together mayonnaise, apple cider vinegar, mustard, sugar, paprika, salt, and pepper until smooth.
  5. Fold the diced celery, minced red onion, and pickle relish into the dressing.
  6. While potatoes are still slightly warm, pour the dressing over them and gently fold from the bottom up using a rubber spatula.
  7. Gently stir in the chopped hard-boiled eggs.
  8. Refrigerate for 4 hours to allow flavors to develop before serving.