Ingredients
- 3 pounds Yukon Gold potatoes
- 3/4 cup white onion diced
- 2 stalks celery diced
- 1 1/2 cups mayonnaise
- 3 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard or Dijon mustard
- 1/2 teaspoon celery salt
- Freshly ground black pepper to taste
- 4 hard-boiled eggs diced
- Salt to taste
- Smoked paprika for garnish
Instructions
- Place whole potatoes in a large pot and cover with water and a large pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 20 to 25 minutes, or until just fork-tender but not falling apart.
- Drain potatoes and allow to cool in the colander or sieve over a bowl so any remaining moisture drips through. Peel the potatoes (optional), then chop the potatoes into your desired size; I usually do 1-inch bite-sized pieces.
- In a large bowl, add the potatoes, onion, and celery.
- In a separate bowl, whisk together mayonnaise, pickle relish, mustard, celery salt, and black pepper. Add this dressing to the potato mixture and stir gently to combine. Fold in the eggs and adjust seasoning if necessary.
- Garnish with paprika, cover, and chill in the refrigerator for at least 1 hour before serving.