Ted Peters' Zesty Potato Salad Recipe: A Fresh Summer Twist - Worth Pinning

Ingredients

• 3 lbs (1.36 kg) potatoes (Yukon Gold, Russet, or red), cut into ¾-inch cubes
• 1 ¼ cups (296 ml) mayonnaise
• 4 hard-boiled eggs, diced
• 2 celery stalks, diced
• ½ small red onion, thinly sliced
• 2 tbsps (30 ml) apple cider vinegar
• ⅓ cup (79 ml) dill pickle relish (optional)
• 1 tsp celery salt
• 1 tsp Dijon mustard
• Sea salt
• Freshly-cracked black pepper
• Smoked paprika (optional)
• Old Bay seasoning (optional)
• Chopped fresh chives (optional)
• Extra sliced hard-boiled eggs (optional)