potato salad

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup chopped red onion
• 2 hard-boiled eggs, peeled and chopped
• 1/2 cup celery, finely chopped
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 10-15 minutes, or until tender when pierced with a fork.
2. Drain the potatoes well and transfer them to a large mixing bowl.
3. Add the mayonnaise, apple cider vinegar, and Dijon mustard to the potatoes. Mix until well combined.
4. Add the chopped red onion, hard-boiled eggs, and celery. Gently toss to combine.
5. Stir in the fresh dill, salt, and pepper.
6. Cover the potato salad with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.

Notes

• For a tangier salad, add a tablespoon of pickle juice.
• If you don’t have fresh dill, 1 teaspoon of dried dill works well.
• To prevent browning, add a tablespoon of lemon juice to the potatoes after draining.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.