Yukon Gold, Klondike Goldust, or Russet potatoes Your favorite mayonnaise brand Refrigerated pickle relish Yellow mustard or a blend of yellow and dijon mustard Apple cider vinegar Celery seeds Paprika Hard-boiled eggs, peeled and chopped Celery stalks, diced Sweet onion, diced Fresh chopped dill Salt and pepper
Cook potatoes until fork-tender in cold water.
Drain, drizzle with vinegar, cool, and return to the pot.
Whip up the dressing while potatoes cool.
Whip up the dressing while potatoes cool.
Taste and adjust seasonings as needed.
Refrigerate for 1-2 hours for a refreshing chill.
Present and savor the delicious potato salad!