Ingredients
3 lbs russet or Yukon gold potatoes, peeled and cubed
4 large eggs
1 cup mayonnaise
2 tbsp yellow mustard
1/4 cup sweet pickle relish
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika, plus extra for garnish
Instructions
Place cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork tender, about 10 to 12 minutes. Drain and let cool slightly.
In a separate pot, boil eggs for 10 minutes. Cool, peel, and chop.
In a large bowl, combine mayonnaise, yellow mustard, sweet pickle relish, celery, onion, salt, black pepper, and paprika. Mix well.
Add warm potatoes and chopped eggs to the bowl. Gently fold until evenly coated, being careful not to mash the potatoes too much.
Taste and adjust seasoning if needed.
Transfer to a serving dish and sprinkle lightly with paprika.
Cover and refrigerate at least 1 hour before serving for best flavor.