Blue Ribbon Red Potato Salad

Step 1

In a large pot boil red potatoes until tender. Drain the potatoes and transfer them to a cooling rack to cool.

Step 2

Once they are at room temperature, cut potatoes into cubes and place them in a large bowl. If desired you can remove the skins at this point (but I leave them on). Add diced hard-boiled eggs and onion to the potatoes and mix.

Step 3

In a small mixing bowl, combine mayo, Dijon mustard, relish, sugar, vinegar, salt, and pepper.

Step 4

Slowly add the moist mixture to the potatoes while tossing them with a spatula. Toss until potatoes are covered.

Step 5

Cover the mixing bowl and place it in the fridge. I recommend allowing the salad to sit for 24 hours so the potatoes are fully infused with the moist mixture. Remove from the fridge and enjoy.