Backyard Reunion Potato Salad

Place the cubed potatoes in a large pot and cover them with cold water by about 2 inches. Add 1 tablespoon of kosher salt to the water. Starting with cold water ensures the potatoes cook evenly from the outside in.

Bring the pot to a boil over high heat, then reduce to a steady simmer. Cook the potatoes for 12 to 15 minutes until they are fork-tender but not falling apart. A paring knife should slide in with slight resistance in the center.

While the potatoes cook, place the eggs in a separate small saucepan and cover with cold water by 1 inch. Bring to a boil, then immediately remove the pan from the heat, cover, and let sit for exactly 10 minutes. Transfer the eggs to an ice bath for 5 minutes, then peel and chop them.

Drain the potatoes thoroughly in a colander and spread them in a single layer on a large rimmed baking sheet. Drizzle the apple cider vinegar over the hot potatoes and gently toss. The warm potatoes will absorb the vinegar, building flavor from the inside out. Let them cool for 10 minutes.

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, sugar, celery seed, salt, and pepper until the dressing is smooth and uniform.

Add the cooled potatoes to the dressing bowl. Fold gently with a rubber spatula, taking care not to smash the cubes. You want some pieces to hold their shape and a few to break down slightly, creating a creamy-chunky texture.

Fold in the diced celery, pickle relish, minced red onion, chopped eggs, and fresh dill. Stir gently until everything is evenly distributed.

Taste and adjust seasoning. Potato salad often needs more salt than you expect because the potatoes absorb a lot of it.

Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. The flavors develop and meld significantly during this chilling time.

Before serving, give the salad a gentle stir and check the seasoning once more. Dust the top with smoked paprika and a final sprinkle of fresh dill.