Categories: Sides

Ingredients

• 4 lbs. Yukon Gold potatoes, peeled and cubed
• 4 tsp kosher salt
• 1 cup mayo
• 2/3 cup dill pickle relish
• 1/2 cup chopped green onion
• 2 tsp distilled white vinegar
• 2 tsp Dijon
• 1/2 tsp ground black pepper
• 8 hard-cooked eggs, roughly chopped
• Garnish: chopped green onion, paprika

Directions

1. In a large Dutch oven, bring potatoes, salt and water to cover by 1 inch to ab oil over medium-high heat. Cook until tender, 10-15 minutes. Drain.

2. In a large bowl, stir together mayo, relish, green onion, vinegar, mustard, and pepper until combined. Gently stir in eggs and potatoes. Cover and refrigerate for at least 1 hour. Garnish with green onion and paprika.

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