Creamy Potato Salad

1: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 13 minutes. Transfer to an ice bath, then peel and chop once cool.

2: Clean, peel, and chop potatoes into bite-sized pieces. Boil in salted water until fork-tender, about 10–12 minutes. Drain and allow to cool for 10 minutes.

3: In a large mixing bowl, whisk together salad dressing, sweet relish, both mustards, apple cider vinegar, sugar, paprika, dill weed, celery salt, and a pinch of kosher salt. Add in the chopped celery and onion. Stir until well combined. Taste and adjust seasoning if needed.

4: Gently fold the cooled potatoes into the dressing mixture. Add chopped eggs and carefully mix until everything is evenly coated.

5: Cover and refrigerate for at least 1–2 hours to let the flavors come together. Serve cold and enjoy!