Instructions:
1. Cook the Potatoes:
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Place potatoes in a large pot and cover with salted water. Bring to a boil.
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Cook until just tender, about 7–10 minutes.
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Let cool slightly, peel, and cut into chunky cubes.
2. Prepare Eggs & Veggies:
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Chop hard-boiled eggs and add to the potatoes in a large mixing bowl.
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Stir in red onion, celery, and green pepper for crunch and color.
3. Make the Dressing:
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In a separate bowl, whisk together brown sugar, pickle relish, mayonnaise, and mustard until smooth.
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Taste and adjust seasoning as needed.
4. Combine & Chill:
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Pour dressing over the potato mixture and fold gently to coat.
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Season with salt and pepper.
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Cover and refrigerate for at least 1 hour to let the flavors meld.
Tips & Variations:
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Moroccan twist: Add chopped preserved lemon or a pinch of cumin to the dressing.
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Extra texture: Mix in chopped radishes, roasted corn, or crunchy bell peppers.
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Lighter version: Replace half the mayo with Greek yogurt.
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Serving ideas: Garnish with paprika, fresh herbs, or crumbled bacon for extra flair.
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