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INGREDIENTS:
- 3 pounds medium russet potatoes
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon onion powder
- 1/4 cup sweet pickle relish
- 1 stalk celery, chopped
- 1/2 sweet onion, chopped
- 4 hard boiled eggs, 3 chopped and 1 sliced
- paprika
INSTRUCTIONS:
-Cut each potato in half. Place in a large pot and cover with 1 inch of water.
-Add 2 teaspoons salt and bring to a simmer.
-Simmer until fork tender all the way through, about 20 minutes.
-Drain well. Let cool and then peel and discard the skins. Place potatoes in a large bowl.
-Run a knife through them until they are cut into bite-sized pieces. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder.
-Pour over potatoes and mix in well. Add relish, celery, onion, and the chopped eggs.
-Mix in. Add salt and pepper to taste. Top with sliced egg and sprinkle with paprika.
-Cover with plastic wrap and refrigerate at least 4 hours.