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If there’s no potato salad on the Easter table, you might need to question the entire situation for the win. Ingredients: 4–5 medium russet potatoes 1/2 cup Duke’s mayo 2 tablespoons spicy Dijon mustard 2 tablespoons sweet pickle relish 1 tablespoon apple cider vinegar 1/4 cup finely chopped celery 1/4 cup finely chopped onions (red or yellow) 2 teaspoons salt 2 teaspoons pepper 1 teaspoon garlic powder 1 teaspoon paprika (for topping) 1–2 boiled eggs, chopped (optional) 1 tbls sugar (optional)