Cook the Potatoes

• Place the potato chunks in a large pot of cold, salted water.
• Bring to a boil, then reduce the heat and let simmer for 10–12 minutes, or until fork-tender.
• Drain and let them cool completely to prevent excess moisture in the salad.

Prepare the Eggs

• Place eggs in a pot of cold water and bring to a boil.
• Reduce heat to a simmer and cook for 10–12 minutes.
• Transfer eggs to an ice bath to cool, then peel and chop them into small pieces.

Chop the Vegetables

• Finely chop celery and onions for even distribution in the salad.
• If using green onions or chives, set some aside for garnish.

Mix the Dressing

• In a large mixing bowl, combine Hellmann’s mayonnaise, mustard, pickle relish (if using), apple cider vinegar, salt, and black pepper. Stir until smooth.

Combine Everything

• Add the cooled potatoes, chopped eggs, celery, and onions to the bowl with the dressing.
• Gently fold the ingredients together until evenly coated.

Chill & Serve

• Cover and refrigerate for at least 1 hour to let the flavors meld.
• Before serving, garnish with green onions, chives, or paprika for a pop of color and extra flavor.