Creamy Egg Potato Salad

Ingredients:
Potatoes: 3 lbs (about 6-7 medium) Yukon Gold or Russet potatoes, peeled and cubed
Eggs: 5 hard-boiled eggs, chopped (plus extra slices for garnish)
Celery: 1 cup, finely diced
Red Onion: 1/2 cup, finely chopped
Mayonnaise: 1 cup
Yellow Mustard: 1 tablespoon
Apple Cider Vinegar: 1 tablespoon
Sweet Pickle Relish: 1/4 cup
Salt & Black Pepper: To taste
Paprika & Fresh Chives: For garnish
Instructions:

1. Boil the Potatoes: Place the cubed potatoes in a large pot and cover them with salted water. Bring to a boil over medium-high heat and cook for about 10-15 minutes, or until fork-tender. Drain well and let them cool slightly.
2. Prepare the Eggs: Place the hard-boiled eggs in cold water, peel them, chop 4 of them, and slice the remaining 1 egg for topping later.
3. Prepare the dressing: In a big mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, salt, and black pepper until it is smooth and well blended.
4. Combine Ingredients: Pour the dressing over the chopped red onion, diced celery, cooked potatoes, and hard-boiled eggs in the bowl. Mix everything together carefully until the potatoes are equally covered.
5. Serve and Chill: Garnish with freshly chopped chives, a sprinkle of paprika, and the reserved egg slices. To let the tastes meld, cover the dish and chill for at least 1-2 hours prior to serving.

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