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- 3 lbs Yukon gold or red potatoes, peeled and diced into 1-inch cubes
- 12 large hard-boiled eggs, peeled
- 1 1⁄2 cups mayonnaise
- 1⁄4 cup Dijon or yellow mustard
- 2 tbsp white vinegar or cider vinegar
- 1⁄4 cup dill pickle relish or diced gherkin pickles, plus 2 tbsp pickle juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tsp paprika, plus more for garnish
- 1⁄2 cup diced celery
- 1⁄4 cup diced red or sweet onion
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
- Meanwhile, hard boil the eggs using your preferred method. Once cooled, peel and slice 6 of the eggs in half lengthwise. Remove the yolks to a bowl and mash them with a fork.
- To the mashed yolks, add the mayonnaise, mustard, vinegar, relish (or pickles and juice), dill, paprika, and a pinch each of salt and pepper. Whisk until smooth to make the dressing.
- Chop the remaining 6 hard-boiled egg whites and the sliced egg white halves.
- In a large bowl, gently mix together the diced potatoes, chopped eggs, celery, onion, and the dressing until well combined.
- Taste and adjust seasoning with salt, pepper, and more pickle juice if desired.
- Refrigerate for at least 1 hour before serving to allow flavors to blend. Garnish with extra paprika and dill before serving.