Instructions:
- Place cubed potatoes in a large pot, cover with cold, salted water (as salty as the sea!). Bring to a boil, then reduce heat and simmer until fork-tender but still holding shape (10-15 minutes).
- Drain the hot potatoes immediately. Transfer them to a large bowl. Immediately drizzle with 1 Tbsp of Apple Cider Vinegar while hot to help them absorb flavor. Let cool slightly (about 30 minutes).
- While potatoes cool, hard-boil, peel, and chop eggs. Finely dice celery and mince onion.
- In a separate bowl, whisk together the mayonnaise, yellow mustard, sugar, 1 Tbsp of Apple Cider Vinegar, salt, and pepper until smooth. Taste and adjust seasoning—it should be punchy.
- Gently fold the cooled potatoes, chopped eggs, celery, onion, and pickle/relish into the dressing. Be careful not to over-mix; we want chunks, not mash.
- Cover the bowl and refrigerate for a minimum of 2 hours, ideally 4 hours or overnight, to allow the flavors to meld thoroughly.
- Before serving, check the seasoning one last time, as the potatoes soak up salt during chilling. Garnish generously with fresh parsley and a light dusting of paprika.