This potato salad includes eggs, celery, and relish and should be served warm.
3 pounds of medium red potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons of apple cider vinegar
2 teaspoons of sugar
1/2 teaspoon onion powder
1/4 cup sweet pickles
1 celery stalk, chopped
1/2 sweet onion, chopped
4 hard-boiled eggs, 3 chopped and 1 sliced
Cut each potato in half. Place them in a large saucepan and cover them with one inch of water. Add 2 teaspoons of salt and simmer. Simmer until potatoes are fork-tender, about 20 minutes. Drain well. Let cool, then peel and discard the skins. Place the potatoes in a large bowl. In a small bowl, mix mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over the potatoes and mix well. Add the relish, celery, onion, and chopped eggs. Add the relish, celery, onion, and chopped eggs, salt, and pepper to taste, then cover with a sliced egg and sprinkle with paprika. Cover with plastic film and refrigerate for at least 4 hours.