Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed into 3/4-inch pieces
  • 1 tbsp sea salt
  • 2 tbsp apple cider vinegar
  • 5 large eggs, hard-boiled
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 1/2 tsp celery seed
  • 1/2 tsp cracked black pepper
  • 1/2 cup sweet pickle relish
  • 1/2 cup red onion, finely diced
  • 3/4 cup celery, finely diced

Instructions:

  1. Boil the potatoes. Place 3 lbs of cubed Russet potatoes in a stockpot with cold water and 1 tbsp sea salt. Bring to a boil, then simmer for 10-12 minutes until fork tender but still holding their shape. Note: Starting with cold water ensures the centers cook at the same rate as the outsides.
  2. Cook the eggs. Boil 5 large eggs for 9 minutes, then immediately shock them in ice water for 5 minutes. Note: The ice bath stops the cooking and prevents that gray ring around the yolk.
  3. Dry the potatoes. Drain the potatoes and return them to the warm pot for 60 seconds over low heat. Watch for the steam to dissipate and the potato surfaces to look matte.
  4. The warm infusion. While the potatoes are still steaming, drizzle 2 tbsp apple cider vinegar over them and toss gently. Set aside for 5 minutes.
  5. Create the binder. In your large bowl, mash half of the hard boiled egg yolks with 1 cup mayonnaise and 2 tbsp yellow mustard until a smooth, golden paste forms.
  6. Prep the remaining eggs. Dice the egg whites and the remaining yolks into small chunks.
  7. Build the flavor base. Fold in the 1/2 cup relish, 1/2 cup red onion, 3/4 cup celery, 1 tsp smoked paprika, 1/2 tsp celery seed, and 1/2 tsp pepper into the mayo mixture.
  8. The final fold. Gently add the warm potatoes and diced eggs into the dressing. Use a folding motion until every cube is velvety and evenly coated.
  9. The setting phase. Cover the bowl and refrigerate for at least 4 hours. Wait until the flavors have fully melded and the dressing has thickened.