Prep time: PT15M
Cook time: PT15M
5 stars (9 reviews)
- Scrub the potatoes and cut into 1 inch pieces. Place in large pot. Fill the pot with water until the potatoes are just covered by one inch. Place over high heat and bring to a boil.
- Once boiling, add 2 tsp kosher salt and cook, boiling and uncovered, until the potatoes are fork-tender, about 10 minutes. Drain the potatoes and let the steam from the potatoes release (this prevents your potato salad from getting watery).
- Place the tender potatoes in a large bowl with the onion, celery, grated hard-boiled egg, relish, mayo, dijon mustard, yellow mustard, white vinegar, hot sauce, coconut sugar, garlic powder, and turmeric. Mix until very well combined.
- Taste and add plenty of kosher salt and pepper to taste. It's potato salad — it needs lots of salt ;)
- Cover and chill for at least 30 minutes before serving! It's great if you make ahead and serve the next day to allow the flavors more time to meld!