Start by boiling the potatoes until they are fork-tender. Once cooked, allow them to cool before chopping them into bite-sized pieces.
In a large mixing bowl, combine the diced potatoes, chopped hard-boiled eggs, celery, and red onion.
In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish to create the dressing.
Gently fold the dressing into the potato mixture until well coated. Season with salt and pepper to taste.
Cover the bowl and refrigerate the salad for at least an hour to allow the flavors to meld together.
Before serving, give the salad a final stir and adjust the seasoning if needed. Garnish with fresh herbs for a pop of color.
ADVERTISEMENT
