Ingredients
- 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
- ⅓ cup chopped green onions
- kosher salt to taste
- fresh ground black pepper to taste
- Paprika for garnish
Instructions
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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.
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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.
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Season with salt and fresh ground black pepper to taste. Garnish with a sprinkle of paprika.
