Potato Salad

Scrub and peel (optional) the Russet Potatoes, then cut them into roughly 1-inch chunks; place in a large pot and cover with cold water, add a generous pinch of Kosher Salt, and bring to a boil over high heat.

Reduce the heat to a simmer and cook the potatoes until just tender when pierced with a fork, about 12–15 minutes depending on size; drain and set aside to cool slightly, reserving 1/2 cup of the cooking liquid.

While the potatoes cook, place the Eggs in a small saucepan, cover with cold water, bring to a gentle boil, then simmer for 10 minutes for hard‑cooked yolks; transfer to an ice bath, peel and roughly chop.

In a medium bowl whisk together the Mayonnaise, Yellow Mustard, Apple Cider Vinegar, Granulated Sugar, and Celery Seed until smooth, then stir in the Dill Pickle Relish and freshly ground Black Pepper to taste.

Finely chop the Celery and Red Onion (rinse the onion under cold water if you want a milder bite), then add them and the chopped eggs to the slightly cooled potatoes.

Pour the dressing over the potato mixture and gently fold to combine, adding a splash of the reserved cooking liquid if you need to loosen the mixture; taste and adjust seasoning with more salt or pepper as needed.

Cover and chill the potato salad for at least 1 hour to let the flavors meld; it’s even better after several hours or overnight.

Before serving, sprinkle with a dusting of Paprika for color and a light smoky note, give it a final gentle stir, and serve cold or at cool room temperature.