Ingredients
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3 pounds potatoes, cut into 1-inch cubes
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1 tablespoon kosher salt, plus more to taste
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9 large eggs
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1 cup mayonnaise
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1 tablespoon Djon mustard
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2 teaspoons white vinegar
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1/2 teaspoon freshly ground black pepper, plus more to taste
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1/3 cup sweet relish
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2 stalks celery, finely chopped
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1/2 small red onion, finely chopped
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1/2 teaspoon paprika
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chopped chives for garnish
Directions
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Place potatoes in a large pot and cover with water up to 3 inches above the potatoes. Add salt and eggs and bring to a boil over high heat; reduce heat to a low boil and cook for 10 minutes.
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Remove eggs from water using a slotted spoon and place them in an ice bath. Continue cooking potatoes until tender, 5 to 10 minutes more, and drain. Let cool slightly.
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Peel eggs and cut each one in half. Remove yolks and place in a large bowl. Finely chop whites and set aside. Mash yolks with a fork until fully broken down. Add mayonnaise, mustard, vinegar and pepper to yolks and stir well.
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Add cooked potatoes, reserved egg whites, relish, celery and onion to the bowl and stir until well combined. Season with more salt and pepper to taste. Transfer salad to a serving bowl and sprinkle with paprika and chives.
