Classic Potato Salad

Bring 10 medium Yukon Gold potatoes (about 3 lb.), 1 cup Diamond Crystal or ½ cup plus 1 Tbsp. Morton kosher salt, and 3 quarts cold water to a simmer in a large pot over medium heat; cook potatoes until tender, 18–22 minutes.

Meanwhile, using a slotted spoon, carefully lower 4 large eggs into a medium saucepan of boiling water and cook, adjusting heat as needed to maintain a gentle boil, 10 minutes. Transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes.

Remove eggs from ice water. Gently crack all over and peel; discard shells. Cut eggs in half lengthwise and scoop out yolks into a large bowl. Coarsely chop egg whites; set aside. Mash yolks with a fork until smooth. Add 1 cup mayonnaise, ¼ cup sweet relish, 3 Tbsp. yellow mustard, 2 Tbsp. Dijon mustard, and remaining 2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt; mix well. Fold in 1 medium red bell pepper, ribs and seeds removed, cut into ¼" pieces, ½ medium red onion, cut into ¼" pieces, and 2 celery stalks, sliced ¼" thick.

Drain potatoes; let cool 5 minutes. Peel with a paring knife; cut into ½" pieces. Add to dressing and gently toss; fold in reserved egg whites. Cover and chill at least 1 hour and up to 3 days.

Sprinkle with Barbecue Seasoning, paprika, or freshly ground black pepper before serving.