Celery & green onions
Hard boiled eggs
Red bell pepper
Apple cider vinegar
Celery salt (or dried dill)
Cut the potatoes into half-inch pieces, cover with water in a saucepan, and cook until tender.
Add to a large bowl along with the chopped celery, bell pepper, green onions, pickle relish, and 2 hard boiled eggs.
In another bowl, whisk together the mayonnaise, mustard, celery salt, and vinegar.
Don't have celery salt? You can use a 4-1 ratio of dried dill to salt instead.
Pour the dressing over the potato mixture, and stir gently to combine.
Transfer to a serving bowl and garnish with additional hard boiled eggs and paprika.
Refrigerate until ready to serve. You can make this up to one day in advance!
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