Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 3 large hard-boiled eggs, chopped (optional)
  • ¼ cup finely chopped red onion
  • 1 cup diced celery
  • ½ cup sweet pickle relish (or chopped dill pickles)
  • Chopped fresh parsley or chives for garnish (optional)

Instructions:

  1. Place the cubed potatoes into a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat. Reduce heat and simmer for 10-15 minutes until tender. Drain and let cool.
  2. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
  3. In a large bowl, add the cooled potatoes, chopped hard-boiled eggs (if using), red onion, celery, and pickle relish. Gently fold in the dressing until all ingredients are well coated.
  4. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.
  5. Stir the salad gently before serving and garnish with fresh parsley or chives, if desired.