• 3 lbs Yukon Gold Russet, or Red Potatoes peeled and cut into bite size cubes
  • 1 cup mayonnaise I prefer Dukes
  • 2 tablespoons yellow mustard
  • 2 teaspoons apple cider vinegar
  • ¼ cup sweet pickle relish
  • 4 hardboiled eggs peeled and chopped
  • 2 ribs celery chopped
  •  cup chopped green onions
  • kosher salt to taste
  • fresh ground black pepper to taste
  • Paprika for garnish


  • Place the cubed potatoes in a large pot and cover them with cold water. Bring them to a boil over medium-high heat and cook for 10-15 minutes or until fork tender. Drain them in a colander and let them cool a bit.
  • In a large bowl, whisk together the mayonnaise, yellow mustard, and apple cider vinegar. Add the pickle relish, hard-boiled eggs, celery, green onions, and drained potatoes. Gently fold the veggies and eggs into the dressing.
  • Season with salt and fresh ground black pepper to taste. Garnish with a sprinkle of paprika.

Leave a Comment