Ingredients:

  • 2 pounds Yukon Gold or red potatoes, scrubbed and cubed
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 cup celery, finely chopped
  • ½ cup red onion, finely chopped
  • 2 large hard-boiled eggs, chopped (optional)
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions:

  1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain in a colander and let cool slightly.
  2. In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth.
  3. In a large bowl, gently fold the cooled potatoes, celery, red onion, and hard-boiled eggs (if using) into the dressing until evenly coated.
  4. Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Before serving, stir gently and adjust seasoning if necessary. Garnish with freshly chopped parsley.