Ingredients:

  • 3 lbs Yukon Gold Potatoes, uniformly sized, scrubbed, unpeeled
  • 4 Large Eggs
  • 2 Tbsp Kosher Salt (for boiling)
  • 1 cup Full-Fat Mayonnaise (high-quality brand)
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 1/4 cup Sweet Pickle Relish, drained
  • 1 tsp Granulated Sugar (optional)
  • Kosher Salt & Fresh Black Pepper, To taste
  • 3 stalks Celery, finely diced
  • 1/4 cup Red Onion, very finely minced
  • 2 Tbsp Fresh Dill or Chives, roughly chopped, divided
  • 1 tsp Smoked Paprika (for garnish)

Instructions:

  1. Place the whole, scrubbed potatoes and the raw eggs in a large stockpot. Cover them with cold water, ensuring the water level is about 1 inch (2.5 cm) above the ingredients. Add 2 tablespoons of Kosher Salt to the water. Bring the water to a rolling boil over high heat. Reduce heat slightly and cook for 10 minutes. Carefully remove the eggs after 10 minutes and place them immediately in an ice bath to stop the cooking process. Continue cooking the potatoes for another 10–15 minutes, or until easily pierced with a fork but not mushy. Drain the potatoes immediately and spread them out on a baking sheet to cool slightly (about 15 minutes) until they are warm to the touch.
  2. Peel the slightly warm potatoes and dice them into bite-sized 3/4-inch (2 cm) chunks. Place them immediately into the large mixing bowl. Sprinkle 1/2 teaspoon of Kosher Salt and the Black Pepper over the warm potatoes. In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, pickle relish, and sugar (if using). Taste and adjust seasoning as needed. Peel and roughly chop the hard-boiled eggs. Finely dice the celery and mince the red onion.
  3. Add the diced eggs, celery, red onion, and half of the fresh herbs to the mixing bowl with the potatoes. Pour about 3/4 of the dressing over the potato mixture. Using a rubber spatula, gently fold the ingredients together until combined. Taste again for salt, pepper, and vinegar. Cover the bowl tightly and refrigerate for a minimum of 2 hours, or ideally 4 hours, to allow the flavors to marry.
  4. Before serving, pull the salad out of the fridge 15 minutes ahead of time and give it one final, gentle stir. If it seems too dry, stir in a spoonful of mayonnaise or a splash of vinegar. Transfer to a serving dish and sprinkle generously with the remaining fresh dill/chives and a dusting of smoked paprika.