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Feta's Spring Potato Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 35 minutes
Course Salad, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 2 pounds Yukon Gold Potatoes
  • ⅔ cup mayonnaise
  • 2 tablespoons Maille Whole Grain Mustard
  • ¼ cup sweet dill pickle relish
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon paprika
  • salt and pepper to taste
  • ¼ cup red onion finely chopped
  • 2 ribs celery finely chopped
  • 2 hard boiled eggs chopped
  • 1 sprig dill chopped

Instructions
 

  • Place the potatoes in a large pot of boiling water. Cover with the lid and turn the heat down to medium. Boil for 15-20 minutes until fully cooked through and can easily pierce through with a knife. Let the potatoes slightly cool then peel the skin off, if desired. Cut into ½-inch chunks and place into a large bowl.
  • In another bowl, whisk together the mayonnaise, Maille Whole Grain Mustard, relish, apple cider vinegar, and paprika. Season with salt and pepper to taste. Pour the dressing over the potatoes.
  • Add the red onion, celery, egg, and dill to the bowl with the potatoes. Mix until well combined and coated in dressing. Cover and refrigerate for 3-4 hours to chill. Serve chilled.