Place the cubed potatoes in a large pot and cover them with cold water. Starting with cold water ensures the potatoes cook evenly. Bring the water to a boil over medium-high heat, then cook the potatoes for about 10-15 minutes, or until they are fork-tender. Be careful not to overcook them, as you want them to hold their shape in the salad.
Once the potatoes are cooked, drain them in a colander and let them cool slightly. This cooling period helps prevent the potatoes from becoming mushy when mixed with the dressing.
Step 2: Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, and apple cider vinegar. This trio creates the perfect balance of creamy, tangy, and slightly acidic flavors.
Step 3: Add the Mix-Ins
Once the dressing is smooth and well combined, it’s time to add the other ingredients. Gently fold in the sweet pickle relish, hard-boiled eggs, celery, and green onions.
Step 4: Combine the Potatoes and Dressing
Now that your potatoes have cooled, gently add them to the dressing mixture. Carefully fold the potatoes in, making sure each piece is well-coated with the dressing. The key here is to be gentle, so the potatoes don’t break down and turn mushy.
Step 5: Season to Taste
Add kosher salt and freshly ground black pepper to taste. Start with small amounts and adjust according to your preference. Remember, the flavors will develop as the salad sits, so a little seasoning goes a long way.
Step 6: Garnish and Serve
Once everything is mixed, transfer the salad to a serving bowl and garnish with a light sprinkle of paprika. Not only does it add a pop of color, but it also provides a subtle smoky flavor that complements the salad beautifully.
