Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 12-15 minutes. Drain the potatoes well and let cool slightly.
5 lbs russet potatoes
In a large bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and pepper.
1 cup mayonnaise, 1/2 cup yellow mustard, 1/4 cup sweet pickle relish, 1 tablespoon apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper
Gently fold in the cooled potatoes, celery, red onion, and hard-boiled eggs. Be careful not to mash the potatoes.
5 lbs russet potatoes, 1/4 cup celery, 1/4 cup red onion, 2 hard-boiled eggs
Stir until everything is well combined.
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together.
Before serving, sprinkle with paprika for added color. Enjoy!
1/4 teaspoon paprika
