- (4-5 lbs) Potatoes
- (3 TBL) Yellow Mustard
- (1 TBL) Apple Cider Vinegar
- (1TBL) Celery Seed
- (1/2 tsp) Paprika
- (3-4 TBL) Milk
- (1.5-2 Cups) Mayo
- (2 TBL) Sugar
- (2) Green Onion
- (3-4) Hard Boiled Egg
- (To Taste) Salt & Pepper
Peel and cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil.
Cook the potatoes for 13-15 minutes, until fork tender.
While the potatoes are cooking, in a medium bowl mix the mayonnaise, mustard, sugar, apple cider vinegar, celery seeds, paprika, milk, and pepper to taste. Stir until smooth.
Chop the eggs and green onions.
Once the potatoes are very tender, drain off all the water and let cool.
Once cool, chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Mix in the dressing until it coats the potatoes well. Then stir in the eggs and onions. Taste, then salt and pepper as needed.
Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two!