- Cook the Potatoes:
- Peel (optional for Yukon golds) and cut potatoes into 1-inch chunks.
- Place in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil.
- Reduce heat to a simmer and cook until fork-tender, about 10–12 minutes.
- Drain well, then sprinkle with apple cider vinegar while still warm. Cool slightly.
- Prepare the Dressing:
- In a mixing bowl, whisk together mayonnaise, mustard, relish, sugar, paprika, salt, and pepper until smooth.
- Assemble:
- In a large bowl, combine potatoes, celery, onion, and chopped eggs.
- Pour dressing over and gently fold to coat, taking care not to mash the potatoes too much.
- Chill:
- Cover and refrigerate for at least 2 hours before serving to let flavors meld.
- Serve:
- Garnish with sliced egg and a sprinkle of paprika for a traditional Southern look.
Storage
- Keep in an airtight container in the refrigerator for up to 4 days.
- Do not freeze, as the texture will become watery.
- Best served cold, but you can let it sit at room temperature for no more than 2 hours before returning to the fridge.
