Mom’s Potato Salad
Ingredients
3 pounds russet potatoes, washed
4 large eggs
1 tablespoon salt, for the boiling water
1/2 white onion diced
1 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/4 cup sweet pickle relish
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground pepper, plus more to taste
1 teaspoon sweet paprika
Directions
Place the eggs and potatoes in a large pot, on the stove-top, with enough cold water to cover them.
Add a tablespoon of salt to the water and turn the heat on high. As the water starts to boil, turn the heat down to simmer.
Simmer for about 5 minutes, then carefully remove the eggs with a slotted spoon and place them in a bowl with ice and water to cool.
After 5 minutes in the ice water, peel and chop the eggs into bite-size pieces.
Continue to simmer the potatoes until fork tender. Drain the pot and let the potatoes cool.
Peel the potatoes with a fork and then cut them into bite-size pieces.
In a large bowl combine the potatoes, onion, and hard-boiled eggs.
In a small bowl, mix the mayonnaise, mustard, apple cider vinegar, sugar, pickle relish, salt, and pepper.
Pour the mayo-seasoning mixture over the potatoes, onion, and eggs. Add more salt and pepper to taste and sprinkle paprika on top.
Serve cooled!
