Potato Salad Recipe

SIDES

1. 1

   Prepare potatoes

   Wash, peel (optional), and dice the potatoes into 1-inch pieces. Place them in a large pot, cover with cold water, add a pinch of salt, and boil until tender, about 15-20 minutes. Drain and spread on a sheet tray to cool.

2. 2

   Cook eggs

   Place eggs in a saucepan and cover with water. Bring to a boil, reduce to a simmer for 9-10 minutes, then transfer to an ice bath. Peel and roughly chop when cool.

3. 3

   Make dressing

   In a large bowl, whisk together mayonnaise, yellow mustard, and apple cider vinegar until smooth.

4. 4

   Add vegetables and herbs to dressing

   Stir in celery, red onion, dill pickles, and fresh dill. Season with salt, pepper, and paprika (if using).

5. 5

   Combine salad

   Gently fold the cooled potatoes into the dressing until evenly coated. Add chopped eggs and fold carefully to combine without mashing the potatoes.

6. 6

   Finish and chill

   Taste and adjust seasoning with more salt or pepper if needed. Cover and refrigerate for at least 60 minutes to let flavors meld before serving.