Deviled Egg Potato Salad

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• 2½ pounds russet potatoes
  Ingredient note

  Source: 2½ pounds russet potatoes
• ¾ cup mayonnaise
  Ingredient note

  Source: ¾ cup mayonnaise
• ¼ cup yellow mustard
  Ingredient note

  Source: ¼ cup yellow mustard
• 1 teaspoon apple cider vinegar
  Ingredient note

  Source: 1 teaspoon apple cider vinegar
• ½ teaspoon onion powder
  Ingredient note

  Source: ½ teaspoon onion powder
• ¼ cup sweet pickle relish
  Ingredient note

  Source: ¼ cup sweet pickle relish
• 1 stalk celery (chopped)
  Ingredient note

  Source: 1 stalk celery (chopped)
• ½ each yellow onion (chopped)
  Ingredient note

  Source: ½ yellow onion (chopped)
• 4 each hard boiled eggs
  Ingredient note

  Source: 4 hard boiled eggs
• ½ teaspoon paprika
  Ingredient note

  Source: ½ teaspoon paprika

1. Clean potatoes and score all the way around the potato in a circle. Then place them in a large pot and cover with water.Bring the pot to a boil, then reduce heat and simmer for 18-25 minutes or until the potatoes are fork tender. Then remove and drain.
2. While the potatoes cook, prepare the dressing for the potato salad by whisking together the mayonnaise, mustard, vinegar, onion powder, and pickle relish.
3. Carefully pull the peel off and discard. Then roughly chop the potatoes. Then chop 3 of the eggs and combine the potatoes, eggs, and celery with the dressing and toss until evenly coated. Chill for 20 minutes, or up to overnight.
4. Before serving, sprinkle paprika over the the top of the potato salad and slice the last egg and place on top for garnish.