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Best Ever Potato Salad
Ingrediants
For The Salad:
2 pounds growers reserve gold potatoes, chopped into ¾-inch pieces, peeling is optional
salt, for the potato cooking water
2 ribs celery, finely chopped
⅓ cup finely chopped red onion
3 hard boiled eggs, coarsely chopped
paprika, optional topping
For The Dressing:
¾ cup mayonnaise
¼ cup sweet pickle relish
2 tablespoons apple cider vinegar, or white vinegar
1 tablespoon Dijon mustard, or yellow mustard
1 teaspoon celery seed
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
Directions
Place chopped potatoes in a large pot and add cool water until the water level is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add 2 teaspoons of salt to the pot and stir. Boil potatoes for 6-9 minutes, or until just tender when pierced with a fork. Check the potatoes often and be careful not to overcook them. Drain the potatoes well.
Allow potatoes to cool for about 20 minutes before mixing them with the dressing.
Meanwhile, make the dressing. In a small bowl, combine the mayonnaise, sweet pickle relish, apple cider vinegar, Dijon mustard, celery seed, ½ teaspoon salt and pepper. Whisk until well combined.
Transfer the cooled potatoes to a large bowl. Add the dressing and toss to coat the potatoes. Gently stir in the celery, red onion and hard boiled eggs. Season with additional salt and pepper as needed, to taste.
Chill potato salad in the refrigerator before serving. It can be served the day it is made, once chilled, and will taste even better on the second day. Stir before serving and sprinkle with paprika, if desired.