Instructions
1. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 10–12 minutes or until the potatoes are tender when pierced with a fork.
2. While the potatoes are cooking, place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10 minutes. Then drain, cool, peel, and chop the eggs.
3. Drain the potatoes and allow them to cool slightly. Place them in a large mixing bowl.
4. In a separate bowl, whisk together mayonnaise, yellow mustard, sweet pickle relish, sugar, salt, and black pepper.
5. Add the chopped eggs, celery, red onion, and dill pickles to the potatoes. Pour the dressing over the top and gently mix until everything is evenly coated.
6. Taste and adjust seasoning if needed. Sprinkle paprika over the top for color.
7. Chill for at least 1 hour before serving to let the flavors meld together.
8. Garnish with sliced green onions and a light dusting of paprika before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 310 kcal | Servings: 6 servings
