Ingredients:

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

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer for 10–15 minutes until fork-tender.
  2. Drain the potatoes thoroughly in a colander. While still steaming hot, return them to the pot and drizzle with apple cider vinegar and pickle juice. Toss gently and let cool for 20 minutes.
  3. In a large bowl, whisk together the mayonnaise, Dijon mustard, smoked paprika, salt, and black pepper until smooth.
  4. Add the cooled potatoes, chopped eggs, celery, onion, and relish to the dressing. Fold ingredients together gently with a rubber spatula.
  5. Transfer the salad to a sealed container and refrigerate for at least 2 hours to allow flavors to meld.