Southern Deviled Egg Potato Salad

Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool.

While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let eggs sit in hot water for 10-12 minutes. Drain and cool under cold running water. Peel and chop the eggs.

In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper.

Add the cooled potatoes and chopped eggs to the dressing. Stir gently to combine, making sure the potatoes are well coated.

Transfer the salad to a serving dish. Arrange slices of hard-boiled eggs on top for garnish.

Sprinkle with red onion, green onions, and a dusting of paprika.

Refrigerate for at least 1 hour before serving to allow the flavors to meld.

For a tangier twist, try adding a tablespoon of dill pickle relish to the dressing. If you have picky eaters, you can omit the red onions and substitute green onions for a milder flavor. For an extra kick, mix in a teaspoon of hot sauce with the mayonnaise. To make it vegetarian-friendly, try using vegan mayonnaise. For a heartier version, add some crumbled bacon just before serving.