Ingredients:

  • 3 lbs Russet potatoes, peeled and cut into ¾-inch cubes
  • 1 tbsp salt for boiling water
  • 2 tbsp apple cider vinegar
  • 4 large eggs, hard-boiled and chopped
  • 1/2 cup high-quality mayonnaise
  • 1/2 cup plain non-fat Greek yogurt
  • 2 tbsp yellow mustard
  • 1 tbsp sweet pickle relish
  • 1 tsp smoked paprika
  • 1/2 tsp celery salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the cubed Russet potatoes in a large stockpot and cover with cold water. Add 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes until tender but firm. Drain thoroughly in a colander.
  2. While potatoes are still steaming hot, drizzle with 2 tablespoons of apple cider vinegar. This allows the acid to penetrate the starch for deeper seasoning.
  3. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, yellow mustard, sweet pickle relish, smoked paprika, celery salt, and black pepper until smooth.
  4. Fold the finely diced celery, minced red onion, and chopped hard-boiled eggs into the dressing mixture.
  5. Add the warm vinegar-infused potatoes to the bowl. Using a silicone spatula, fold gently. Purposely mash approximately 10% of the potatoes into the dressing to create a thick, velvety binder.
  6. Garnish with fresh parsley and an extra sprinkle of paprika. Refrigerate for at least 2 hours to allow flavors to meld and the texture to set before serving.