Potato Salad Recipe

Preparation Instructions

1. 1

   Boil the Potatoes

   Wash the Yukon Gold potatoes and place them in a large pot. Cover with water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool.

2. 2

   Prepare the Dressing

   In a large bowl, combine Duke's mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix well until smooth.

3. 3

   Combine Ingredients

   Once the potatoes are cool, cut them into bite-sized pieces (leave the skin on). Add the potatoes, celery, red onion, fresh dill, and hard-boiled eggs to the dressing. Gently fold everything together until well combined.

4. 4

   Chill and Serve

   Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.