Ingredients:

  • 3 lbs Russet or Yukon Gold Potatoes
  • 6 Large Eggs
  • 2 Tbsp Salt (for boiling water)
  • 1 cup full-fat Mayonnaise
  • 2 Tbsp Yellow Mustard
  • 2 Tbsp White Wine Vinegar or Cider Vinegar
  • 2 medium Celery Stalks, finely diced
  • 1/2 cup Red Onion, very finely minced
  • 1/4 cup Fresh Dill or Chives, chopped
  • 2 Tbsp Sweet Pickle Relish, drained well
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Place potatoes in the stockpot, cover with cold water, and add 2 tablespoons of salt. Bring to a rolling boil. Cook until easily pierced with a fork but not falling apart (test frequently). Drain immediately and let cool slightly.
  2. While potatoes cook, hard-boil eggs (about 10 minutes after water boils). Cool rapidly in an ice bath, peel, and roughly chop. Set aside.
  3. Once potatoes are cool enough to handle (warm, not hot), chop into rough 3/4-inch dice. Place warm potatoes into the large mixing bowl. Dress the warm potatoes immediately with the vinegar to help them absorb flavour.
  4. Finely dice the celery and red onion. Chop the herbs.
  5. In a separate small bowl, whisk together the mayonnaise, mustard, relish (if using), salt, and pepper until smooth.
  6. Pour half of the dressing over the warm potatoes. Gently toss. Add the chopped eggs, celery, and onion. Add the remaining dressing and gently fold everything together until just combined. Be careful not to over-mix and turn them to mash!
  7. Taste and adjust seasoning (add more salt or vinegar if needed). Cover the bowl tightly with cling film and refrigerate for at least 2 hours, ideally 4, to allow the flavors to properly marry.
  8. Just before serving, sprinkle generously with fresh herbs (dill/chives).