A comforting dish that evokes memories of summer barbecues, family picnics, and community gatherings, known for its creamy texture and robust flavors.
Ingredients
Scale:
3 pounds russet or Yukon gold potatoes, peeled and diced
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/2 cup sweet pickle relish
2 hard-boiled eggs, chopped (optional)
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon sugar (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (for garnish)
Instructions
In a large pot, add the diced potatoes and cover them with water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 10-15 minutes until tender.
Once cooked, drain the potatoes in a colander and let them cool for about 10-15 minutes.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk together until smooth and creamy.
Add the chopped celery, red onion, sweet pickle relish, and hard-boiled eggs (if using) to the dressing. Stir gently to combine.
Once the potatoes have cooled, gently fold them into the dressing mixture using a spatula.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving.
