Amanda's Classic Potato Salad Recipe with a Delicious Twist

Ingredients:

• Yukon Gold Potatoes or similar (ex: White Potatoes) - About 8 - 10 medium potatoes; try to get all close to the same size for even boiling and cooking. Peeled.
• Salt - about 1 Teaspoon in boiling phase
• Apple Cider Vinegar - 1 Tablespoon
• Yellow Mustard - 1 Tablespoon
• Hellman's Mayonnaise - 2 cups (depending on how many potatoes and preference of the consistency you may lessen or add)
• Celery - 2 to 3 medium stalks, washed and chopped. Should be around 1 cup.
• Onion - 1 medium - chopped. Should be around to a little over a 1/2 cup.
• Gerkin Sweet Relish - 1 Teaspoon
• Sugar - 1 Tablespoon
• Paprika - 1 Tablespoon plus more for presentation and topping.
• Salt and Pepper

Kitchen Supplies You May Need:

• Pot with Lid - for boiling potatoes
• Medium Bowl - Cooling potatoes
• Cutting Board
• Knife
• Large Bowl - Mixing ingredients
• Large Spoon - for mixing
• Tablespoon measuring spoon
• Teaspoon measuring spoon
• 1/2 cup measuring cup
• 1 cup measuring cup
• Fork
• Ladle or equivalent

Directions:

1. Wash, peel potatoes. Place whole potatoes in a large pot, covering the potatoes with cool water. Place the pot on the stove burner and turn heat to medium-high to high. Let the potatoes get to a fast boil. Add 1 teaspoon of salt when boiling (helps to avoid pitting the pot when adding salt when the water is boiling) Place lid on the pot and turn stove burner heat down to medium-low to low. Let potatoes cook for 25 - 30 minutes or until potatoes are soft enough that a fork will pierce them easily. Once this occurs and they are cooked turn off stove burner heat and remove the pot from the burner.
2. Remove potatoes with a ladle or something equivalent to keep them whole. Place whole cooked potatoes into a medium-sized bowl. Let them cool on counter until they are just warm to touch. About 15 to 20 minutes.
3. Once potatoes are just warm to touch, cube the potatoes with a sharp knife and place the cubed potatoes into a larger bowl. Once all potatoes are cubed place a cover or plastic wrap to cover bowl and place in the refrigerator for about 2 hours. If you are in a bind and need potato salad done faster, I have personally put the cubed potatoes in the freezer for 30 minutes and came out with same/similar results.
4. Once cooled, take out cubed potato bowl out of the refrigerator. Now you are ready to add ingredients to finalize potato salad.
5. Add in Apple cider vinegar into the bowl with cubed potatoes and mix gently to coat potatoes.
6. Add in Yellow Mustard and Mayonnaise into a bowl and mix gently to coat all potatoes and mix well to get an even texture.
7. Add salt and pepper to taste. I usually add around 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Gently mix in evenly.
8. Add chopped celery and onion. Gently mix in evenly.
9. Add paprika, sweet relish, and sugar. Mix well, but gently. (Side note: Try potato salad, if it has a stronger vinegar flavor or mayonnaise flavor just add some more sugar, usually between 1/2 teaspoon increments until the desired flavor is achieved. This also helps if you by mistake add too much apple cider vinegar or mayonnaise to your liking)
10. Once everything is incorporated, sprinkle paprika on top for decoration.
11. Remember to put leftovers in Refridgerator to enjoy for next day!