Begin by peeling and cubing about two pounds of Yukon Gold potatoes into bite-sized pieces. In a large pot, add the cubed potatoes to salted boiling water and cook for approximately 15 minutes, or until fork-tender but not mushy. Drain the potatoes in a colander, then spread them out on a baking sheet to cool completely.

Once your Yukon Gold potatoes are drained, let them sit on the baking sheet for about 10-15 minutes, ensuring they cool completely to room temperature. This crucial step prevents your creamy potato salad from becoming watery.

While your potatoes are cooling, grab a medium mixing bowl and whisk together one cup of mayonnaise, a quarter cup of sweet pickle relish, two tablespoons of apple cider vinegar, one tablespoon of yellow mustard, and a pinch of sugar, salt, and black pepper.

In a large mixing bowl, gently fold the cooled Yukon Gold potatoes into the dressing you prepared. Add in chopped hard-boiled eggs, diced celery, sliced green onions, and a generous handful of freshly chopped parsley and dill. Carefully mix until all ingredients are just combined.

Serve immediately or cover the salad with plastic wrap and refrigerate for at least two hours to allow the flavors to meld beautifully.