Begin by rinsing the Russet potatoes under cold water to remove any dirt or debris.
Next, carefully cut each potato in half and place them in a large pot.
Cover the potatoes with about 1 inch of water, then add 2 teaspoons of salt to the pot.
Bring the water to a simmer over medium heat and allow the potatoes to cook for approximately 20 minutes, or until they are fork-tender all the way through.
2. Drain and Cool:
Once the potatoes are cooked, carefully drain them in a colander and allow them to cool slightly.
Once cooled, peel the potatoes and discard the skins. This step ensures a smooth and creamy texture for your potato salad.
3. Prepare the Dressing:
In a small bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, and onion powder.
Mix the ingredients together until smooth and well incorporated, creating a creamy and tangy dressing for your potato salad.
4. Assemble the Salad:
In a large mixing bowl, place the cooked and diced potatoes.
Pour the prepared dressing over the potatoes and gently toss to coat evenly.
Add the sweet pickle relish, chopped celery, chopped sweet onion, and 3 chopped hard-boiled eggs to the bowl.
Gently fold the ingredients together until everything is well combined.
5. Season and Garnish:
Continued on next page (page 3)
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