Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 tbsp Kosher salt
  • 2 tbsp apple cider vinegar
  • 6 large hard-boiled eggs, peeled
  • 1 cup high-quality mayonnaise
  • 2 tbsp yellow mustard
  • 1/2 tsp smoked paprika
  • 1/2 tsp celery seed
  • 1/4 tsp freshly cracked black pepper
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/4 cup sweet pickle relish
  • 2 tbsp fresh dill, chopped

Instructions:

  1. Place 3 lbs Yukon Gold potatoes (peeled and cut into 3/4 inch cubes) in a large stockpot. Cover with cold water by at least an inch and add 1 tbsp Kosher salt.
  2. Bring the water to a boil over medium high heat, then immediately reduce to a simmer. Cook for 8–12 minutes until a fork slides in easily but the cubes don't fall apart.
  3. Drain potatoes thoroughly in a sieve. While they are still steaming, drizzle with 2 tbsp apple cider vinegar. Toss gently and allow them to cool until no longer burning to the touch.
  4. Peel 6 large hard boiled eggs. Slice three of them into bite-sized pieces and set aside.
  5. Take the remaining three eggs and crumble the yolks into a small bowl. Whisk these yolks with 1 cup mayonnaise, 2 tbsp yellow mustard, 1/2 tsp smoked paprika, 1/2 tsp celery seed, and 1/4 tsp freshly cracked black pepper until the mixture is a smooth, uniform gold.
  6. In your large mixing bowl, combine the vinegar soaked potatoes, 1 cup finely diced celery, 1/2 cup minced red onion, 1/4 cup sweet pickle relish, and 2 tbsp chopped fresh dill.
  7. Fold in the dressing and the sliced eggs. Toss gently until everything is evenly coated. Adjust seasoning with additional salt or pepper if needed.
  8. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.