Ingredients
The following ingredients have 8 Servings
- 2 pounds russet potatoes, peeled and diced into 1/2-inch chunks
- 3/4 cup mayo
- 2 Tablespoons yellow mustard
- 1/4 cup sweet relish
- 1/2 teaspoon celery seeds
- 1/2 teaspoon kosher salt
- 3 Tablespoons granulated sugar
- 1 1/2 Tablespoons apple cider vinegar
- 4 hard boiled eggs, chopped
- 1/2 cup chopped celery
Instruction
- Place diced potatoes in a large pot. Cover in cold water. Place over high heat and bring to a boil. Cook for 7 minutes then check potatoes. Continue checking until they are fork tender. You don't want them to fall apart when you poke them with a fork. Drain potatoes and allow to cool for at least 30 minutes.
- Meanwhile, whisk together mayo, mustard, relish, celery seeds, salt, sugar and vinegar. Once potatoes are cooled, add them to the mayo mixture along with the celery and hard boiled egg. Stir gently until everything is coated. Cover and refrigerate until ready to serve.
