Ingredients:

  • 2 lbs Yukon Gold or Red potatoes, cubed into 3/4-inch pieces
  • 2 tbsp apple cider vinegar
  • 1 tsp fine sea salt
  • 1 cup Hellmann’s Real Mayonnaise
  • 1/2 tsp ground black pepper
  • 1 tsp yellow mustard
  • 2 large hard-boiled eggs, peeled and chopped
  • 1/2 cup celery, finely diced
  • 1/2 cup sweet or red onion, minced

Instructions:

  1. Place cubed potatoes in a 4-quart saucepan and cover with two inches of cold, salted water. Bring to a boil, then reduce to a simmer. Cook for 15 minutes until fork-tender but still holding their shape.
  2. Drain the potatoes thoroughly in a colander. While steaming hot, transfer to a large glass mixing bowl.
  3. Immediately sprinkle the warm potatoes with apple cider vinegar and toss gently. Let sit for 10 minutes to allow the potatoes to absorb the acidity.
  4. In a separate small bowl, whisk together the Hellmann's mayonnaise, black pepper, and yellow mustard.
  5. Fold the mayonnaise mixture into the cooled potatoes along with the chopped hard-boiled eggs, diced celery, and minced onion using a silicone spatula.
  6. Cover and refrigerate for at least 2 hours before serving to allow flavors to develop.