Creamy Potato Salad

Yield: 6-8 servings

3 pounds Yukon gold or red potatoes, cut into 3/4-inch cubes

2 tbsp apple cider vinegar

1 1/4 cup mayonnaise

1/3 cup relish

1 tsp celery salt

1 tsp Dijon mustard

4 hard-boiled eggs, diced

2 stalks celery, diced

1/2 small red onion, thinly sliced

salt and pepper, to taste

smoked paprika, to garnish

1. In a large pot, place the diced potatoes and cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes.

2. Drain the potatoes in a colander, then return the potatoes to the pot. Drizzle evenly with the vinegar and let potatoes rest for 20-30 minutes, or until cool enough to handle.

3. Meanwhile, in a medium bowl, whisk together mayonnaise, celery salt, dijon mustard, and relish.

4. Once the potatoes are cool, add the mayo mixture, diced eggs, celery, and onion. Toss gently until evenly combined.

5. Taste and season with salt and pepper and garnish with smoked paprika.

6. Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill. Serve chilled, or refrigerate in a sealed container for up to 3 days.

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