Ingredients:

  • 3 lbs Yukon Gold potatoes
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely minced
  • 2 tbsp fresh dill, chopped
  • 1 cup high-quality mayonnaise
  • 2 tbsp yellow mustard
  • 1/2 cup hard-boiled eggs, chopped (about 3 large eggs)
  • 1/4 cup sweet pickle relish
  • 2 tbsp apple cider vinegar
  • 1 tsp celery salt
  • 1/2 tsp smoked paprika
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Place the whole, unpeeled potatoes in a stockpot and cover with cold salted water by at least two inches. Bring to a boil, then reduce to a simmer and cook until fork-tender (15–20 minutes).
  2. Drain potatoes. While warm, use a kitchen towel to rub off the skins. Dice into 3/4-inch cubes and immediately toss with apple cider vinegar and a pinch of salt. Let sit for 5 minutes.
  3. In a separate bowl, whisk together mayonnaise, mustard, celery salt, and smoked paprika. Fold in the potatoes, celery, red onion, hard-boiled eggs, and sweet relish until evenly coated.
  4. Cover and refrigerate for at least 60 minutes to allow flavors to meld before serving.