The Best Potato Salad

Serves 6–8

INGREDIENTS:

For the Salad:

2 lbs Yukon Gold or red potatoes , cut into bite-sized pieces (skin on or peeled, your choice)

4 large hard-boiled eggs , peeled and chopped (optional)

1 cup diced celery

1/2 cup finely chopped red onion

1/4 cup chopped fresh dill (or parsley, if preferred)

Optional Add-Ins : Crispy bacon bits, diced pickles, or capers

For the Dressing:

1 cup mayonnaise (use full-fat for creaminess)

2 tbsp Dijon mustard

1 tbsp yellow mustard (for a touch of tang)

2 tbsp apple cider vinegar (or white wine vinegar)

1 tsp sugar (optional, for a hint of sweetness)

Salt and pepper , to taste

DIRECTIONS:

Step 1: Cook the Potatoes

Place the bite-sized potato pieces in a large pot and cover them with cold water. Add a pinch of salt.

Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10–15 minutes , or until the potatoes are tender but not mushy. (Test by piercing with a fork.)

Drain the potatoes and let them cool slightly while you prepare the other ingredients.

Step 2: Make the Dressing

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, and sugar (if using).

Season with salt and pepper to taste. Adjust the sweetness or tanginess by adding more sugar or vinegar, depending on your preference.

Step 3: Assemble the Salad

Add the warm (but not hot) potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly.

Stir in the chopped celery, red onion, fresh dill, and hard-boiled eggs (if using). Mix gently to combine without breaking the potatoes.

Step 4: Chill and Marinate

Cover the salad and refrigerate for at least 1–2 hours (or overnight) to allow the flavors to meld.

Step 5: Serve

Before serving, give the salad a final stir and adjust seasoning if needed. Garnish with additional fresh herbs or a sprinkle of paprika for color.