Creamy Potato Salad
1 1/1 pounds baby red potatoes, washed
4 hard-boiled eggs, chopped
¼ cup pickle relish drained
3 tablespoons diced shallot
1 ½ tablespoons thinly sliced chives
1 ½ teaspoon salt
½ teaspoon cracked black pepper
1 cup mayonnaise
2 tablespoons whole grain mustard
1 ½ tablespoons apple cider vinegar
1 teaspoon sugar
Place potatoes into a large pot. Boil potatoes in generously salted water until fork tender, then drain.
Transfer ⅓ of the potatoes to a large mixing bowl and mash until creamy.
Once remaining potatoes are cool enough to handle, quarter and add to the bowl of mashed potatoes.
Add boiled eggs, pickles, shallots, chives, salt, and pepper to the bowl and gently fold together.
In a small bowl, whisk together all the ingredients.
Fold dressing into the potato mixture until completely combined.
NOTE: The recipes are a gift from Spoon Fork Bacon, a food blog by friends Jenny and Teri. To learn more about this dish, such as the necessary ingredients, please visit https://www.spoonforkbacon.com/creamy-potato-salad/#wprm-recipe-container-29636.