Large Batch Potato Salad with Hard-Boiled Eggs

Ingredients

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

Instructions

1. 1

   Place cubed potatoes in a stockpot and cover with cold water by at least 2 inches; add 3 tbsp of salt.

2. 2

   Bring to a boil, then reduce to a simmer for 10–15 minutes until fork-tender but not falling apart.

3. 3

   Drain potatoes immediately in a colander and let steam dry for 5 minutes.

4. 4

   In a separate bowl, whisk together mayonnaise, apple cider vinegar, mustard, sugar, paprika, salt, and pepper until smooth.

5. 5

   Fold the diced celery, minced red onion, and pickle relish into the dressing.

6. 6

   While potatoes are still slightly warm, pour the dressing over them and gently fold from the bottom up using a rubber spatula.

7. 7

   Gently stir in the chopped hard-boiled eggs.

8. 8

   Refrigerate for 4 hours to allow flavors to develop before serving.