Modes

Ingredients

• 3 pounds Yukon or Russet potatoes, peeled and cut into ¾-inch cubes
• 4 large eggs
• 1 cup mayonnaise
• 3 Tablespoons yellow mustard
• 1 Tablespoon sugar
• ½ teaspoon celery seed
• ½ teaspoon dried dill
• 1 teaspoon granulated garlic or ½ teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• ½ cup sweet pickle relish or finely chopped pickles
• ½ cup finely diced celery (about 1-2 stalks)
• 1 small shallot, finely diced
• 3 green onions, dark green parts only, chopped
• 2 Tablespoons apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon salt

Instructions

Preheat the Oven

Preheat the Wolf Convection Steam Oven to 210°F on Steam Mode.

Cook Potatoes and Eggs

Arrange the cubed potatoes and eggs in a single layer on a perforated pan.

Carefully open the oven and place the pan on position 3. Cook for 18 minutes, then remove the pan and place it on the counter.

Test the potatoes for doneness with a toothpick or bamboo skewer—they should be firm but fully cooked.

Transfer the potatoes gently to a bowl or dish to cool. Drizzle them with vinegar, stir to coat, season with salt, and refrigerate for 15 minutes.

Place the eggs in an ice bath for 1-2 minutes, peel, and reserve.

Prepare Dressing

In a large bowl, combine: mayonnaise, mustard, sugar, celery seed, dried dill, garlic, and pepper.

Mix until fully blended. Stir in: pickle relish, celery, shallot, and green onions.

Assemble Salad

Rice or finely chop 3 eggs and mix them into the dressing.

Add the cooled potatoes and gently stir until they are evenly coated.

Chill

Cover the potato salad and chill in the refrigerator for 3 hours.

Garnish and Serve

Mix the salad well before serving. Garnish with the remaining egg (sliced or wedged) and a sprinkle of smoked paprika.