Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 tsp salt
  • 1 cup Mayonnaise
  • 2 tbsp Yellow mustard
  • 1/4 cup Pickle juice
  • 1 tbsp Apple cider vinegar
  • 3 stalks Celery, finely diced
  • 1/2 cup Red onion, finely minced
  • 2 large Hard-boiled eggs, chopped
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Black pepper
  • Salt to taste

Instructions:

  1. Place cubed potatoes in a pot of cold salted water. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes until a fork slides in easily but the potato doesn't crumble. Note: Start with cold water to ensure the outside doesn't overcook before the center is done.
  2. Drain immediately in a colander. While potatoes are steaming hot, drizzle the apple cider vinegar and pickle juice over them. Toss gently and let them cool for about 20 minutes. Note: This is the critical flavor absorption window.
  3. In a large bowl, whisk together the mayonnaise, mustard, black pepper, and smoked paprika. Whisk until the mixture is smooth and a pale orange hue.
  4. Fold in the cooled potatoes, diced celery, minced red onion, and chopped hard boiled eggs. Stir gently with a spatula to keep the potato chunks intact. Note: Using a folding motion prevents the mashed potato effect.
  5. Taste the mix and add salt if needed. The flavor should be bright and tangy, not just salty.
  6. Cover the bowl with plastic wrap or a lid.
  7. Chill the salad in the refrigerator for 2 hours to allow the flavors to meld. Note: This resting period is where the magic happens.
  8. Give it one final, gentle stir before serving to redistribute the dressing.