hard boiled eggs, diced
red onion, diced
1 1/2 c
sweet pickle relish
apple cider vinegar
1In a large pot boil red potatoes until tender. Drain the potatoes and transfer them to a cooling rack to cool. Once they are 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.
2Combine remaining ingredients in a small mixing bowl. Slowly add the moist mixture to potatoes while tossing them with a spatula. Toss until potatoes are covered.
3Cover mixing bowl and place in the fridge. I recommend to allow the salad to sit for 24 hours so the potatoes are fully infused with the moist mixture. Remove from the fridge and enjoy