Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 tbsp kosher salt
  • 2 tbsp apple cider vinegar
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 2 tbsp sweet pickle relish
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 4 large hard-boiled eggs, chopped
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water. Add salt and bring to a boil, then reduce to a simmer for 10-15 minutes until fork-tender.
  2. Drain potatoes immediately and toss with apple cider vinegar while hot.
  3. Chop the hard-boiled eggs, celery, and red onion.
  4. Combine the mayonnaise, mustard, relish, smoked paprika, and pepper in a small bowl, whisking until the dressing is a uniform, pale yellow color.
  5. Transfer the warm potatoes to a large mixing bowl. Add the chopped eggs, celery, onion, and parsley.
  6. Pour the dressing over the top and gently fold the mixture using a rubber spatula until just coated.
  7. Transfer the salad to an airtight container and refrigerate for at least 2 hours before serving.