Potato Salad

 Potato Salad

This is a smaller recipe for 4 people.

Ingredients

2 1/2 pounds of peeled Yukon Gold or Klondike Goldust potatoes

1 cup mayonnaise 

1/2 cup sweet pickle relish

1 tablespoon yellow mustard

1 1/2 teaspoons apple cider vinegar 

1 1/2 teaspoons celery seeds

1 1/2 teaspoons fresh chopped dill

1/4 teaspoon paprika

3-4 hard boiled eggs

2 celery stick, diced

1/4 cup sweet onion, diced

3 radishes, thinly sliced

2 teaspoons salt (divided)

1/4 teaspoon pepper

Instructions 
1. Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 teaspoon of salt and cook the potatoes for 13-15 minutes, until fork tender.
2. Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper. Stir until smooth. Then chop the eggs, celery, radishes, onions, and dill.
3. Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. 4. Place the potatoes in a large bowl.
4. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill.
5. Garnish paprika.
6. Cover the potato salad and refrigerate for at least 4 hours and then serve.

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