– 3 pounds Yukon Gold or red potatoes*, cut into 3/4-inch cube – 2 tablespoons apple cider vinegar – 1 1/4 cups mayonnaise – 1/3 cup dill pickle relish (optional)
– 1 teaspoon celery salt – 1 teaspoon Dijon mustard – 4 hard-boiled eggs, diced – 2 celery stalks, diced
– half of a small red onion, thinly sliced – sea salt and freshly-cracked black pepper – optional toppings: smoked paprika or Old Bay seasoning, chopped fresh chives, (extra) sliced hard-boiled egg
Boil the potatoes. Place the diced potatoes in a large stockpot with enough cold water to cover them by an inch. Cook over medium-high heat until the water boils.
Reduce the heat to medium to maintain a simmer, then cook the potatoes for another 5-8 minutes, or until easily pierced with a fork. Try not to overcook the potatoes
Drain the potatoes. Drain the potatoes well in a colander. Return the potatoes to the stockpot, equally distribute the vinegar, and let them rest for 20-30 minutes*, or until cold enough to handle.
Make a dressing. In a medium bowl, mix together the mayo, celery salt, mustard, and pickle relish until well blended.
Combine. When the potatoes are cooked, whisk in the mayonnaise, diced eggs, celery, and onion. Toss lightly until equally distributed.
Season. Taste and season with more salt and pepper as needed. And sometimes, if the recipe does not incorporate it as an ingredient, I add a tablespoon or two of pickle juice.
Chill. Put the potato salad in a serving bowl, cover, and refrigerate for at least 1 to 2 hours to chill.
Serve. Serve cold and enjoy! Any leftovers can be kept in a sealed container in the fridge up to three days.