The Best Red Skin Potato Salad

This year, I tried my hand at making potato salad. I was tired of buying it from the store and it is not to my liking. Since I don’t eat Yukon gold potatoes too much, I decided to make mine with red skin potatoes. Try out the recipe below.

Ingredients

1 1/2 lb of potatoes

2 tablespoons of apple cider vinegar

2-3 eggs, diced

2 stalks of celery, diced

1/2 of a small red onion, thinly sliced

1/4 – 1/2 cup of sweet pickle relish

1 tbsp of dijon mustard

1 cup of mayonnaise

1 tsp of celery salt

sea salt and black pepper to taste

Recipe

Place the potatoes in a stockpot and add water until the potatoes are covered with 1 inch of water. Cook on medium-high heat until it reaches a boil. Reduce the heat to a medium to maintain a simmer and continue to cook for 5 – 8 minutes, until the potatoes are tender. Drain the potatoes, place them back in the stockpot and drizzle them with vinegar evenly and let them rest for 20-30 minutes.

Place eggs in a pot of cold water. Bring to a boil, cover and remove from heat. Let them stand for 10 to 12 minutes. Remove from the hot water, cool, peel, and chop.

In the meantime, combine the mayo, celery salt, mustard, and pickle relish in a small or medium bowl.

Once the potatoes are cool and chopped, combine them with the mayo mixture, then diced eggs, celery, and onion. Toss them so everything is coated evenly. Transfer the potatoes salad to a bowl, cover it and place it in the fridge for at least an hour.

Serve chilled or refrigerate it for up to 3 days.