The Best-Ever Potato Salad 

Ingredients:

5 lbs Yukon Gold potatoes
2 cups mayonnaise
1 cup refrigerated sweet pickle relish
2 tbsp yellow mustard (or 1 tbsp yellow + 1 tbsp Dijon)
1 tbsp apple cider vinegar
1 tbsp celery seeds
½ tsp paprika
4-5 hard-boiled eggs, peeled and chopped
3 celery stalks, diced
½ cup sweet onion, diced
1 tbsp fresh chopped dill
Salt and black pepper, to taste
Instructions:

Cook the Potatoes:
Wash and peel the Yukon Gold potatoes. Cut them into uniform chunks.
Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.
Prepare the Dressing:
In a large bowl, combine the mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, celery seeds, paprika, salt, and black pepper. Mix well.
Combine Ingredients:
Once the potatoes are cool, cut them into bite-sized pieces and add them to the dressing. Gently fold in the chopped hard-boiled eggs, diced celery, diced sweet onion, and fresh dill.
Chill and Serve:
Cover the potato salad and refrigerate for at least 1-2 hours to allow the flavors to meld.
Before serving, taste and adjust seasoning if necessary. Enjoy this creamy and flavorful potato salad at your next gathering!