Serves 6
4 Pounds Yukon Gold Potatoes (8 to 10 Large Potatoes)
3 Large Eggs
1 Large Red Bell Peppers, Finely Diced
4 Stalks Celery, Finely Diced
½ Large Red Onion, Finely Diced
1/3 Cup Sweet Pickle Relish
¼ Cup Yellow Mustard (Yes, I said Yellow Mustard)
2 Cups Hellman’s Mayonnaise
1 Teaspoon Coarse Sea Salt
1 Teaspoon Celery Salt
½ Teaspoon Freshly Ground Black Pepper
Place the potatoes in a large pot and cover with cold water by about 2 inches. Bring the potatoes to a boil and cook for about 20-25 minutes, until potatoes are tender when pierced with a fork or thin bladed knife. Time will depend on the size of the potatoes. You can start to check for doneness around 15 minutes. Don’t let them get mushy.
While the potatoes are cooking place the eggs in a small pot and cover with cold water. Bring to a boil and cook for exactly 9 minutes. After 9 minutes, drain the water and fill with ice cubes and cold water. Let the eggs cool completely before peeling. Peel and finely chop the eggs. (I like the eggs super fine so I smash them with a fork.)
Remove the potatoes from the water and set aside to cool just enough to be able to handle them and remove the skins. Let the potatoes cool completely before cutting into ½ inch chunks and place them in a large bowl. Add the eggs, red bell peppers, celery, onion and relish. Gently mix together. Add the mustard, mayonnaise, salt, celery salt and the pepper. Gently mix together until everything is evenly coated with all the ingredients. Refrigerate until ready to serve.
