Ingredients:

• 5 pounds Yukon Gold or Klondike Goldust potatoes
• 2 cups mayonnaise (use your favorite brand)
• 1 cup sweet pickle relish (with juices)
• 2 tablespoons yellow mustard (or a mix of yellow and Dijon)
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, peeled and chopped
• 3 celery stalks, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon fresh chopped dill
• Salt and pepper, to taste

Instructions:

1. Cook the Potatoes:
   Cut the potatoes into quarters and place them in a large pot. Add cold water until it covers the potatoes by about an inch. Bring the pot to a boil over high heat. Once boiling, add 1 tablespoon of salt and cook for 13-15 minutes, or until the potatoes are fork-tender.  
2. Prepare the Dressing:
   In a medium bowl, combine the mayonnaise, sweet pickle relish (including juices), mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon of salt, and pepper. Stir until smooth.  
3. Chop the Veggies and Eggs:
   While the potatoes are cooking, chop the hard-boiled eggs, celery, onion, and dill.  
4. Assemble the Salad:
   Once the potatoes are cooked, drain them and remove any loose skins. Chop the potatoes into 1/2-inch pieces—don’t worry if they’re soft or a little crumbly. Add the potatoes to a large mixing bowl.  
5. Mix Everything Together:
   Gently fold in the dressing to coat the potatoes evenly. Then, stir in the chopped eggs, celery, onions, and dill. Taste and adjust seasoning with salt and pepper as needed.  
6. Chill and Serve:
   Cover the salad and refrigerate for at least 4 hours, but it’s even better the next day! Store in an airtight container in the fridge for up to one week.  

Notes:

• If Yukon Gold potatoes are unavailable, you can substitute with Russet potatoes.
• For best flavor, prepare the salad a day in advance.

Nutrition