Potato Salad

Ingredients

• 5 lb Yukon Gold potatoes (or similar gold potatoes)
• 2 cups mayonnaise
• 1 cup refrigerated sweet pickle relish (with juices)
• 2 tablespoons yellow mustard (or half yellow, half Dijon)
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• ½ teaspoon paprika
• 4–5 hard-boiled eggs, peeled and chopped
• 3 celery stalks, diced
• ½ cup sweet onion, diced
• 1 tablespoon fresh chopped dill
• Salt and pepper

Method

1. 01

   Cook the potatoes: Quarter the potatoes and cover with cold water by 1 inch in a large pot. Bring to a boil, add 1 tablespoon salt, and cook 13–15 minutes until fork-tender.

2. 02

   Make the dressing: While potatoes cook, mix mayonnaise, relish with juices, mustard, vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper until smooth. Chop eggs, celery, onion, and dill.

3. 03

   Combine: Drain potatoes. Peel off loose skins if you like and cut into ½-inch chunks (they can be soft and crumbly). Gently fold in the dressing, then the eggs, celery, onion, and dill.

4. 04

   Chill: Cover and refrigerate at least 4 hours—even better the next day. Keeps about a week refrigerated.