The Most Delicious Potato Salad

This was delicious. I did add a few pickles and pickle juice, but I could go without. Both are terrific. Recipe courtesy of Gimme Some Oven.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 3  lbs yukon gold potatoes, Russet potatoes (cut into 3/4 inch cubes) or 3  lbs  red potatoes (cut into 3/4 inch cubes)
• 2  tablespoons apple cider vinegar
• 1 1⁄4 cups mayonnaise
• 1⁄3 cup  dill pickle relish
• 1  teaspoon  celery salt
• 1  teaspoon Dijon mustard
• 4  hard-boiled eggs, diced
• 2  celery ribs, diced
•  half a small red onion, thinly sliced
•  sea salt, to taste
•  freshly cracked black pepper, to taste
•  smoked paprika
•  Old Bay Seasoning, to taste
•  chopped fresh chives, to taste
•  extra sliced hard-boiled egg, to taste

Directions

1. Place the diced potatoes in a large stockpot and add enough water so the potatoes are covered by an inch.
2. Cook over medium high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5 to 8 minutes or until the potatoes pierce easily with a fork.
3. Drain the potatoes in a colander. Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20 to 30 minutes or until cool enough to handle.
4. Meanwhile, whisk together the mayo, celery, salt, mustard, and pickle relish in a medium bowl until evenly combined.
5. Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery, and onion. Toss gently until evenly combined.
6. Taste and season with salt and pepper, to taste. Feel free to add in a tablespoon or two of pickle juice if you like.
7. Transfer the potato salad to a serving bowl, cover, and refrigerate for 1 to 2 hours to chil.
8. Serve chilled or refrigerate in a sealed container for up to 3 days.