3 pounds Yukon Gold Potatoes, Peeled and cut into large chunks
Kosher salt
6 hard-cooked eggs, peeled and diced
For Dressing:
1 3⁄4-2 cups mayonnaise
3⁄4 cup sweet pickle relish
1⁄2 cup sugar
1⁄4 cup yellow mustard
2 tablespoons apple cider vinegar
1⁄2 cup small-diced Vidalia onions
2 large celery stalks, small diced
1 small bunch fresh dill, chopped, plus more for garnish
2 teaspoons smoked paprika
1⁄2 teaspoons onion powder
Kosher salt to taste
Cracked black pepper to taste
Method:
Put the potatoes in a large pot. Add enough water to cover by about 1-inch and season with salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes (be sure not to overcook them or they may get mushy). Drain and set aside in a large bowl to cool.
Mix all the ingredients in a medium bowl.
Pour the dressing over the cooled potatoes and gently fold to combine everything. Transfer the potato salad to a serving platter or bowl. Scatter the eggs on top and sprinkle with more dill. Serve right away or cover and chill until ready to enjoy.
