3lbsyukon gold potatoes, Russet potatoes(cut into 3/4 inch cubes) or 3 lbsred potatoes (cut into 3/4 inch cubes)
2tablespoonsapple cider vinegar
1⁄3cupdill pickle relish
4hard-boiled eggs, diced
2celery ribs, diced
half a small red onion, thinly sliced
sea salt, to taste
freshly cracked black pepper, to taste
Old Bay Seasoning, to taste
chopped fresh chives, to taste
extra sliced hard-boiled egg, to taste
Serving Size: 1 (261) g
Servings Per Recipe:6
Calories from Fat 35 g13 %
Total Fat 3.9 g5 %
Saturated Fat 1.2 g5 %
Cholesterol 124.3 mg 41 %
Sodium 219.2 mg 9 %
Total Carbohydrate51.2 g 17 %
Dietary Fiber 4.8 g19 %
Sugars 2.6 g10 %
Protein 8.7 g 17 %
Place the diced potatoes in a large stockpot and add enough water so the potatoes are covered by an inch.
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 5to 8 minutes or until the potatoes pierce easily with a fork.
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.
Meanwhile, whisk together the mayo, celery, salt, mustard, and pickle relish in a medium bowl until evenly combined.
Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery, and onion.Toss gently until evenly combined.
Taste and season with salt and pepper, to taste.Feel free to add in a tablespoon or two of pickle juice if you like.
Transfer the potato salad to a serving bowl, cover, and refrigerate for 1 to 2 hours to chil.
Serve chilled or refrigerate in a sealed container for up to 3 days.