Tangy Potato Salad

 

Potato Salad is one of my summertime go tos.  I have several recipes, each a little different.  Depending on my mood, I'll pick one to make for a weekend BBQ or potluck.  This one has a bit of tanginess to brighten it up.

3 lbs Yukon Gold potatoes

1 Tbsp pickle juice (I like Claussen Mini Dills)

1 cup mayonnaise

1/4 cup mustard

2 tsp apple cider vinegar

2 tsp sugar

1 tsp kosher salt

1/2 tsp fresh ground pepper

1/4 cup sweet pickle relish

1/2 cup celery diced

1/2 white onion diced

4 large eggs

1 tsp sweet paprika

Wash potatoes and leave them whole.  Place them in a large pot with the eggs.  Add enough cold water to cover.  Add a tablespoon of salt and turn heat on high.  As water starts to boil, turn down heat to simmer.  

Simmer for about 5 minutes and then carefully remove the eggs with a slotted spoon.  Place them in a bowl of ice water to cool for 5 minutes.  Peel and chop them into bite-size pieces.  

Continue cooking the potatoes until they are firm, but fork tender.  Drain and then place them in a bowl of ice water to cool.  Peel potatoes with a fork when cool, and then cut them into bite-size chunks.  Place them in a large serving bowl and sprinkle them with the pickle juice.  

In a small bowl, combine the mayo, mustard, apple cider vinegar, sugar, pickle relish, salt and pepper.  Mix well.

Add the chopped eggs, celery and diced onion to the bowl with the potatoes.  Pour the dressing over the salad and gently stir to coat.  Sprinkle paprika over the top.  Refrigerate until ready to serve.