Erickson Potato Salad

Directions

1. 1. Cut the potatoes into quarters and place them in a large stockpot. Cover with cold water by about 1 inch.
2. 2. Bring the water to a boil over high heat. Once boiling, add 1 tablespoon salt and cook the potatoes for 13–15 minutes, until very tender and easily pierced with a fork.
3. 3. While the potatoes cook, make the dressing. In a medium bowl, stir together the mayonnaise, sweet pickle relish and its juices, yellow mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and freshly ground black pepper to taste until smooth.
4. 4. Chop the hard-boiled eggs, celery, sweet onion, and fresh dill.
5. 5. Drain the potatoes well. Remove any loose skins if desired, then cut the warm potatoes into roughly 1/2-inch pieces. It is fine if some pieces crumble slightly; that helps give our potato salad its thick, creamy texture.
6. 6. Transfer the warm potatoes to a large bowl and gently fold in the dressing until evenly coated.
7. 7. Fold in the chopped eggs, celery, sweet onion, and dill.
8. 8. Taste and adjust the salt and black pepper as needed. Garnish with a little extra dill or paprika if desired.
9. 9. Cover and refrigerate for at least 4 hours before serving. For the best flavor, we prefer to make it a day ahead and serve it well chilled.