Ingredients:

  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup sweet pickle relish
  • Salt and black pepper, to taste

Instructions:

  1. Peel and cube the potatoes.
  2. Hard-boil the eggs.
  3. Add the cubed potatoes to a pot of salted water and boil until tender, about 15-20 minutes.
  4. Place eggs in a separate pot, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes.
  5. Drain potatoes and transfer to a large bowl to cool. Cool the eggs, peel, and chop them.
  6. In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
  7. Add cooled potatoes, chopped eggs, celery, red onion, and sweet pickle relish to the large bowl. Pour the dressing over and gently combine.
  8. Taste and adjust seasoning with salt and pepper.
  9. Cover and refrigerate for at least 30 minutes before serving.