Southern Potato Salad

Directions:

1. Cook the potatoes: Cut the potatoes in half and place them in a large pot. Cover with 1 inch of water, add 2 teaspoons of salt, and bring to a simmer. Cook for 20 minutes or until fork-tender. Drain well and let cool.

2. Peel and chop potatoes: Once cooled, peel and discard the skins. Transfer the potatoes to a large bowl and cut them into bite-sized pieces.

3. Prepare the dressing: In a small bowl, mix together the mayonnaise, mustard, apple cider vinegar, sugar, and onion powder until well combined.

4. Combine ingredients: Pour the dressing over the potatoes and mix gently. Fold in the relish, celery, onion, and chopped hard-boiled eggs. Season with salt and pepper to taste.

5. Garnish and chill: Top with the sliced hard-boiled egg and a sprinkle of paprika. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Enjoy this creamy, tangy Southern classic!