Southern Potato Salad

INGREDIENTS

• 3 pounds medium russet potatoes
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon onion powder
• 1/4 cup sweet pickle relish
• 1 stalk celery, chopped
• 1/2 sweet onion, chopped
• 4 hard boiled eggs, 3 chopped and 1 sliced
• paprika

INSTRUCTIONS

• Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
• Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
• In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
• Add relish, celery, onion, and the chopped eggs. Mix in.
• Add salt and pepper to taste.
• Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.