Ingredients:

  • 3 lbs Yukon Gold Potatoes, peeled and cubed into 3/4 inch pieces
  • 6 Large Eggs
  • 1 tbsp Sea Salt for boiling water
  • 2 tbsp Apple Cider Vinegar
  • 1/2 tsp Celery Salt
  • 1 cup High-Quality Mayonnaise
  • 2 tbsp Yellow Mustard
  • 1 tbsp Dijon Mustard
  • 1/2 cup Celery, finely diced
  • 1/3 cup Red Onion, finely minced and rinsed
  • 1/4 cup Sweet Pickle Relish, drained
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Freshly cracked black pepper

Instructions:

  1. Place cubed potatoes in a stockpot and cover with cold water by one inch. Add sea salt. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes until fork-tender but firm.
  2. Boil eggs in a separate pot for 12 minutes. Immediately transfer to an ice bath, then peel and dice.
  3. Drain potatoes and transfer back to the warm pot. While steaming, drizzle with apple cider vinegar and sprinkle with celery salt. Let cool until warm to the touch.
  4. In a medium bowl, whisk 1 cup High-Quality Mayonnaise, 2 tbsp Yellow Mustard, 1 tbsp Dijon Mustard, 1/2 tsp Smoked Paprika, and 1/4 tsp Black Pepper until emulsified.
  5. In a large mixing bowl, combine the infused potatoes, diced eggs, celery, and red onion.
  6. Using a silicone spatula, gently fold the dressing into the potato mixture until every cube is coated. Chill for at least 2 hours before serving.