Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled or unpeeled, cut into 1-inch cubes
  • 1 teaspoon (5g) salt, plus more to taste
  • Water, enough to cover the potatoes
  • 3/4 cup (170g) mayonnaise
  • 1/4 cup (60ml) Dijon mustard
  • 1/4 cup (60ml) sweet pickle relish, drained well
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) granulated sugar
  • 1 teaspoon (5g) celery seed
  • 1/2 teaspoon (2.5g) black pepper, freshly ground
  • 1/4 cup (15g) finely chopped red onion
  • 2 hard-boiled eggs, peeled and chopped
  • Optional: Paprika, for garnish

Instructions:

  1. Place cubed potatoes in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender.
  2. Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Let cool completely. This can be sped up by spreading them out on a baking sheet.
  3. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, pickle relish, apple cider vinegar, sugar, celery seed, and pepper.
  4. Gently fold the cooled potatoes, red onion, and chopped hard-boiled eggs into the dressing. Mix until well combined.
  5. Taste and adjust seasoning with salt and pepper as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Garnish with paprika, if desired, before serving.