Best Potato Salad Ever

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 teaspoon salt
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon celery seed
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup chopped sweet pickle relish
• 4 hard-boiled eggs, peeled and chopped
• Paprika for garnish (optional)

Instructions

1. 1

   Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.

2. 2

   Bring to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, or until the potatoes are fork-tender but not mushy.

3. 3

   Drain the potatoes immediately and rinse with cold water to stop the cooking process.

4. 4

   Let the potatoes cool completely. You can even chill them in the refrigerator for a bit to speed up the cooling process.

5. 5

   In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, black pepper, and salt. Taste and adjust seasonings as needed.

6. 6

   Gently fold the cooled potatoes into the dressing until they are evenly coated. Be careful not to mash the potatoes.

7. 7

   Add the chopped celery, red onion, sweet pickle relish, and hard-boiled eggs. Gently stir to combine.

8. 8

   Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

9. 9

   Before serving, give the potato salad a good stir.

10. 10

    Garnish with a sprinkle of paprika, if desired.

11. 11

    Serve chilled and enjoy!