Ingredients:

  • 2.2 lbs (1 kg) Yukon Gold Potatoes, medium size
  • 6 Large Eggs, hard-boiled, peeled, and cooled
  • 3 stalks Celery, finely diced
  • 1/4 cup (60g) Red Onion, finely minced
  • 1 cup (240 ml) Full-Fat Mayonnaise
  • 3 Tbsp (45 ml) Yellow Mustard
  • 1/2 cup (120 ml) Sweet Pickle Relish, drained well
  • 1 Tbsp (15 ml) Apple Cider Vinegar
  • 1 Tbsp Kosher Salt (plus more for boiling water)
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 tsp Paprika (preferably Smoked Paprika)
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep and Cook the Essentials: Place the unpeeled potatoes in a large stock pot. Cover with cold water by 2 inches and add 2 Tbsp of salt. Bring to a boil, then reduce heat to a gentle simmer. Cook for 15–20 minutes, or until easily pierced but not mushy. Immediately drain the potatoes.
  2. Cool and Dice: Let the potatoes cool on a baking sheet for 10–15 minutes until still warm but safe to handle. Peel the skins off while warm, then cut the potatoes into roughly 1/2-inch chunks. Place them in the large mixing bowl.
  3. Prepare Eggs and Aromatics: Peel the 6 hard-boiled eggs. Separate 4 eggs; finely chop the whites and crumble the yolks directly over the diced potatoes. Reserve the remaining 2 eggs for garnish. Add the finely minced celery and red onion to the bowl.
  4. Mix the Dressing: In a separate medium bowl, whisk together the mayonnaise, yellow mustard, drained sweet pickle relish, and the apple cider vinegar. Season generously with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika.
  5. Dress While Warm and Fold: Pour the dressing over the still-warm diced potatoes and vegetables. Using a rubber spatula, gently fold the mixture until everything is evenly coated. Avoid vigorous stirring to prevent the potatoes from becoming gluey.
  6. Chill: Taste the salad and adjust salt and pepper as needed (it should taste slightly over-seasoned). Cover the bowl tightly and refrigerate for a minimum of 2 hours, but ideally 4 hours or overnight, allowing the flavors to meld.
  7. Serve and Garnish: Before serving, allow the salad to sit at room temperature for 15 minutes. Garnish with the remaining 2 hard-boiled eggs (sliced or quartered) and a sprinkle of paprika and fresh parsley.