Ingredients

The following ingredients have 4 Servings
  • 4 pounds russet potatoes
  • 2 tablespoons plus 1 teaspoon kosher salt
  • 6 tablespoons apple cider vinegar (divided)
  • ¼ cup granulated sugar (divided)
  • 6 hard-cooked eggs (peeled)
  • 2 ribs celery (finely chopped (about ½ cup))
  • ¼ cup finely chopped onion (soaked in cold water & drained)
  • 1¼ cups mayonnaise (or half Miracle Whip and half mayonnaise)
  • 2 tablespoons sweet pickle relish (optional)
  • 3 tablespoons Dijon or country-style mustard
  • 1 teaspoon freshly ground black pepper
  • 1½ teaspoons Lowry’s Seasoned Salt
  • ½ teaspoon smoked paprika
  • ¼ cup fresh chopped parsley
  • 3 green onions (scallions, thinly sliced, optional)

Instruction

  • Peel (or not) and cut the potatoes into bite-size cubes. Place the potatoes, 2 tablespoons kosher salt, 2 tablespoons cider vinegar and 2 tablespoons sugar in a large saucepan and cover with cold water by 2-inches. Stir well. Bring the water to a boil, reduce heat to a simmer, and cook until potatoes are tender, about 15-20 minutes. Drain and transfer potatoes to a large mixing bowl. Add 2 tablespoons vinegar and 1 teaspoon kosher salt, stir vigorously to rough up the potato edges slightly and cool to room temperature. While potatoes cool, prepare the other ingredients.
  • Use a fork to mash 3 of the hard-cooked eggs and rough-chop the other 3 (set the 3 chopped eggs aside to add later).
  • In a different large mixing bowl, add the remaining 2 tablespoons sugar, 2 tablespoons vinegar, mashed eggs, chopped celery, & onions, mayonnaise, relish (if using), mustard, black pepper, seasoned salt, paprika and parsley.
  • Gently fold in the cooled potatoes and remaining rough-chopped eggs.
  • If more salt and pepper are needed, add it now and stir gently. Keep in an airtight container in the fridge until ready to serve (1-24 hours).
  • When ready to serve, top with the sliced green onions for garnish.
  • Enjoy!