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.
Why This Recipe Works
Perfect Potato Texture : Yukon Gold or red potatoes hold their shape while staying tender and creamy.
Homemade Dressing Magic : The combination of Dijon, vinegar, and mayo creates a dressing that’s tangy, rich, and unforgettable.
Fresh Ingredients Shine : Celery, red onion, and fresh herbs add crunch, flavor, and brightness.
Variations to Try
Spicy Kick : Add a dash of hot sauce or red pepper flakes for heat.
Herb Swap : Use chives, tarragon, or cilantro instead of dill for a different flavor profile.
Egg-Free Option : Skip the eggs if you prefer a lighter version.
Vegan Version : Substitute vegan mayo and omit the eggs for a plant-based twist.
Add Protein : Toss in crispy bacon, shredded chicken, or chickpeas for extra heartiness.
Tips for Success
Don’t Overcook the Potatoes : They should be tender but still hold their shape for the best texture.
Taste as You Go : Adjust the dressing’s tanginess, sweetness, or seasoning to suit your palate.
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