1-First, cut the potatoes into quarters and place them in a large pot filled with cold water, covering them by about one inch. Bring to a boil over high heat, add 1 tablespoon salt, and cook for 13-15 minutes or until they’re fork tender. This step is crucial because starting with cold water helps the potatoes cook evenly and absorb flavors better.

2-While the potatoes cook, mix 2 cups mayonnaise, 1 cup refrigerated sweet pickle relish with its juices, 2 tablespoons yellow mustard (or a mix), 1 tablespoon apple cider vinegar, 1 tablespoon celery seeds, 1/2 teaspoon paprika, 1 teaspoon salt, and pepper in a bowl until smooth. Don’t forget to chop the 4 to 5 hard-boiled eggs, 3 celery stalks, 1/2 cup sweet onion, and 1 tablespoon fresh chopped dill during this time. It’s all about timing to keep things flowing smoothly in the kitchen.

3-Once done, drain the potatoes thoroughly, remove any loose peels, and chop them into 1/2-inch chunks for that soft, crumbly texture. Place the potatoes in a large bowl, gently toss them with the dressing to coat, then fold in the chopped eggs, celery, onion, and dill. Adjust the seasoning with salt and pepper, and garnish with extra fresh dill and paprika. Finally, refrigerate it covered for at least four hours or overnight to let the flavors blend trust me, it tastes even better the next day.