Southern-Style Potato Salad (Gluten-Free, Dairy-Free)

Wash and dry potatoes well. Remove impurities such as stems and dark spots with a pairing knife.

Chop potatoes into approximately ½ inch cubes. Make sure cubes have similar thickness so they cook evenly.

Add to a large pot and cover with 9 cups of cold water.

Add 2 Tbsp of kosher salt and stir until dissolved.

Set the timer for 22 minutes and bring to a boil. Cook until the timer beeps or until the potatoes are fork tender.

Once boiling, stir gently, moving the top potatoes towards the bottom of the pot for even cooking.

In the meantime, let's prepare the dressing. In a large bowl, combine mayonnaise, apple cider vinegar, dijon mustard, paprika, and sugar.

Cut the onion in half so that the root is split in half. Place onion flat-side down and place the knife on the opposite side of the root and thinly slice the onion. Add to large bowl with the dressing and toss.

Thinly slice the green part of green onion at a diagonal and add most to the dressing, reserving a small handful for serving.

Check on potatoes. Once fork-tender, pour potatoes into colander and drain out the water. Set aside to cool and dry for 10 minutes.

Once potatoes are dry, 5-6 cubes into the dressing to function as a thickener. Add the remaining potatoes to the dressing and gently toss.

Let cool for additional 30 minutes. Cover with plastic wrap and refrigerate until serving.

Add to serving dish and top with remaining green onions. Enjoy!