Potato Salad

Ingredients

• 3 pounds Yukon Gold potatoes – peeled and cut into 1-inch chunks
• 2 tablespoons kosher salt – for boiling water
• 4 large eggs
• 2 tablespoons apple cider vinegar
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 teaspoon granulated sugar
• 0.5 teaspoon celery seed
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.75 cup celery – finely chopped
• 0.5 cup red onion – finely chopped
• 0.33 cup sweet pickle relish
• fresh parsley – chopped (for serving)
• paprika – for serving

Instructions

1. Place the potatoes in a large pot and cover with cold water by 1 inch; stir in 2 tablespoons kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook until the potatoes are just tender when pierced, 10–15 minutes.
2. While the potatoes cook, put the eggs in a small saucepan, cover with cold water by 1 inch, and bring to a boil over medium-high heat. Turn off the heat, cover, and let stand 10 minutes, then transfer to an ice bath until cool, 5 minutes; peel and chop.
3. Drain the potatoes well and return them to the hot pot to steam off excess moisture, 2 minutes. Sprinkle with the apple cider vinegar and gently toss; let cool until just warm, about 10 minutes.
4. In a large bowl, whisk together the mayonnaise, yellow mustard, granulated sugar, celery seed, 1 teaspoon kosher salt, and black pepper until smooth, 30 seconds.
5. Add the warm potatoes to the bowl and fold gently to coat without crushing, about 1 minute.
6. Fold in the celery, red onion, sweet pickle relish, and the chopped eggs until evenly distributed, 1–2 minutes. Taste and adjust seasoning if needed.
7. Cover and refrigerate until the flavors meld and the salad is fully chilled, at least 1 hour and up to 24 hours. Just before serving, garnish with chopped fresh parsley and a light dusting of paprika; serve cool.