Creamy Classic Potato Salad

Method

1. Place the potato cubes in a 4-quart pot and cover with cold water by 1 inch. Add 1 tbsp salt.
2. Bring to a boil over high heat, then reduce to a steady simmer and cook 10 to 12 minutes, until a fork slides into a potato cube with no resistance but the cube still holds its shape.
3. Drain the potatoes in a colander and spread on a baking sheet to cool for 15 minutes; do not skip this cooling step or the mayonnaise dressing will break and turn greasy.
4. Meanwhile, place the eggs in a small saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Cover, remove from heat, and let sit 10 minutes.
5. Drain the eggs and run under cold water until cool, then peel and chop into 1/2-inch pieces.
6. In a large bowl, whisk together the mayonnaise, mustard, relish, apple cider vinegar, and black pepper until smooth.
7. Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl.
8. Fold everything together gently with a rubber spatula until evenly coated, being careful not to mash the potatoes.
9. Taste and add salt as needed.
10. Sprinkle paprika over the top and refrigerate at least 1 hour before serving so the flavors set and the salad chills through.