¼cupchopped fresh herbssuch as dill, parsley, chives
Paprika, for sprinkling on top
Place the whole potatoes in a pot of unsalted water and bring to a boil. Boil for about 30 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove the potatoes from the boiling water. Using a tea towel (or just your fingers) firmly rub the boiled potatoes and the skin should come right off.
Cut the potatoes into 2"x2" pieces and place in a bowl. Toss with the apple cider vinegar and set aside.
To hard boil the eggs, bring a pot of water to a boil (you can reuse the potato water). Carefully add the eggs and boil for 10 minutes, then transfer to an ice bath. Once cool, peel and chop the eggs and add to the potatoes.
While the eggs are cooking, chop the celery and the green onions and add to the potatoes
Make the dressing by mixing the mayo, relish, mustard, herbs, garlic powder, salt, and pepper in a small bowl and stir well. Fold it into the potato salad to evenly distribute.
Set the potato salad in the fridge to cool. It will last about 5 days. If transporting, pack in a sealed container in a properly packed cooler or ice chest (41°F or below) and consume within 2 hours of removing it (or 1 hour if it's over 90°F out)
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