Ingredients:

  • 5 lbs Russet or Yukon Gold Potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon Kosher Salt (for boiling water)
  • 4 Large Eggs, hard-boiled, peeled, and roughly chopped
  • 1 cup Celery, finely diced
  • ½ cup Red Onion, very finely minced
  • ¼ cup Fresh Dill, finely chopped
  • 1 cup Mayonnaise (full-fat recommended)
  • ¼ cup Yellow Mustard (or Dijon)
  • 3 tablespoons Apple Cider Vinegar
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Black Pepper, freshly ground
  • Salt, to taste

Instructions:

  1. Place cut potatoes in a large saucepan. Cover with cold water, adding 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer until fork-tender (about 15–20 minutes).
  2. Immediately drain the potatoes thoroughly. Return them to the warm empty pot. Add the apple cider vinegar immediately while they are hot. Gently toss and allow to cool slightly (this absorbs the vinegar beautifully).
  3. While potatoes cook, ensure eggs are hard-boiled, cooled, peeled, and chopped. Set aside.
  4. Make the dressing: In a separate bowl, whisk together the mayonnaise, mustard, sugar, smoked paprika, pepper, and initial salt until completely smooth. Taste and adjust seasoning now.
  5. In a very large bowl, combine the slightly cooled, vinegar-seasoned potatoes, chopped eggs, diced celery, and minced red onion.
  6. Pour the dressing over the potato mixture. Gently fold everything together using a large rubber spatula, ensuring you don't mash the potatoes too much—we want texture! Fold in the fresh dill last.
  7. Cover the bowl tightly and refrigerate for at least 1 hour (2-4 hours is best) before serving to allow the flavours to properly marry.
  8. Before serving, check seasoning one last time and add a final grind of black pepper if desired.