Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp (30ml) apple cider vinegar
  • ½ tsp (3g) fine sea salt
  • ¾ cup (170g) mayonnaise
  • 2 tbsp (30g) Dijon mustard
  • 1 tbsp (15g) yellow mustard
  • 1 tbsp (15g) granulated sugar
  • ½ tsp (3g) smoked paprika
  • ¼ tsp (1.5g) black pepper
  • 3 large (150g) hard-boiled eggs, chopped
  • ½ cup (50g) celery, finely diced
  • ¼ cup (40g) red onion, finely minced
  • ¼ cup (60g) sweet pickle relish

Instructions:

  1. Place cubed potatoes in a pot of salted water. Bring to a boil and simmer for 10–12 minutes until tender but still holding their shape.
  2. Drain the potatoes thoroughly in a colander. While still steaming hot, drizzle with apple cider vinegar and salt. Toss gently and let cool for approximately 20 minutes.
  3. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, sugar, and smoked paprika until smooth.
  4. Fold in the cooled potatoes, chopped hard-boiled eggs, diced celery, minced red onion, and sweet pickle relish using a spatula to keep potato cubes intact.
  5. Chill the salad in the refrigerator for 60 minutes before serving to set the flavors.