Southern Potato Salad

2. Begin by cutting each potato in half. Place them in a large pot and cover with water (about 1 inch above the potatoes).
3. Add 2 teaspoons of salt to the water and bring the pot to a simmer. Allow the potatoes to simmer for approximately 20 minutes or until they are fork-tender throughout.
4. Drain the potatoes well and let them cool. Once they’re cool enough to handle, peel and discard the skins.
5. Transfer the potatoes to a large bowl. Use a knife to cut them into bite-sized chunks.
6. In a separate small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, and onion powder to create the dressing.
7. Pour the dressing over the cut potatoes and stir to ensure each piece is well-coated with the mixture.
8. Stir in the sweet pickle relish, chopped celery, chopped onion, and chopped hard-boiled eggs until well combined. Season with salt and pepper to your liking.
9. Arrange the sliced hard-boiled egg on top of the salad and sprinkle with paprika for a touch of color and flavor.
10. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld together.

When ready to serve, you might want to give it one more stir to refresh the flavors. This potato salad is a timeless addition to any picnic, BBQ, or family gathering. Enjoy!