Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 2 tbsp apple cider vinegar
  • 1 tsp sea salt (for boiling water)
  • 4 large eggs, hard-boiled and peeled
  • 1 cup high-quality mayonnaise
  • 3 tbsp classic yellow mustard
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/4 cup sweet pickle relish
  • 1 tsp sweet pickle juice
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 cup fresh chives, sliced

Instructions:

  1. Place cubed potatoes in a stockpot and cover with cold water. Add 1 tsp sea salt. Bring to a boil, then simmer for 15-20 minutes until a fork slides in with no resistance.
  2. Drain potatoes immediately. While steaming hot, drizzle with 2 tbsp apple cider vinegar. Spread the potatoes on a rimmed baking sheet and let cool for at least 30 minutes until they no longer release steam.
  3. In a small bowl, whisk together mayonnaise, yellow mustard, 1 tsp sweet pickle juice, smoked paprika, and black pepper.
  4. Place cooled potatoes in a large mixing bowl. Add the diced celery, minced red onion, and 1/4 cup sweet pickle relish. Coarsely chop the hard-boiled eggs and add them, keeping some yolk chunks large for texture.
  5. Pour the mustard-mayo mixture over the ingredients. Use a silicone spatula to fold gently until every cube is velvety and coated.
  6. Sprinkle with fresh chives. Cover and refrigerate for at least 1 hour (ideally 2-6 hours) to allow flavors to meld and starches to firm up.