Bring two large pots of salted water to a boil. In one pot, add halved potatoes and cook for 15-18 minutes until fork-tender but still holding their shape—Yukon Golds are perfect for this as they stay creamy without falling apart. In the second pot, gently lower eggs and boil for 12 minutes to achieve hard-boiled perfection. The simultaneous cooking saves significant time while both elements finish around the same window.

Drain the potatoes in a colander and let them cool for 5 minutes until comfortable to handle. While they cool slightly, transfer eggs to an ice bath to stop the cooking process and make peeling easier. Once potatoes are cool enough, peel away the skin and cut into bite-sized cubes—this size ensures even distribution of dressing throughout the salad. Peel the cooled eggs and separate the whites from the yolks over two bowls.

Mash the egg yolks in their bowl with a fork until completely smooth and creamy. Add mayonnaise, mustard, and apple cider vinegar, stirring until the mixture is uniform and silky—I like to taste this base at this point because the acidity from the vinegar really helps cut through the richness. Fold in the dill relish, granulated sugar, and onion powder, mixing gently to distribute all flavors evenly.

Roughly chop the egg whites into bite-sized pieces and add them to the cubed potatoes in a large mixing bowl. Pour the creamy yolk dressing over the potato and egg white mixture, folding gently with a spatula or wooden spoon until all components are evenly coated. Season with salt and freshly ground black pepper to taste—I recommend doing this gradually and tasting as you go, since the mayo and mustard already contain salt.

Transfer the potato salad to a serving dish or storage container and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld and the dressing to set, creating a more cohesive and delicious final dish. The salad will keep refrigerated for up to 3 days, making it perfect for Easter gatherings or any spring celebration.