Directions
. Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the potatoes are tender, about 10-15 minutes. Drain and let cool slightly.
. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
. Add the cooked potatoes to the dressing and gently toss to coat.
. Fold in the celery, red onion, hard-boiled eggs, and fresh dill.
. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Variations & Tips
For a tangier salad, try adding a tablespoon of pickle juice to the dressing. You can also mix in some crumbled bacon or chopped pickles for extra flavor. If you’re looking for a lighter version, substitute half of the mayonnaise with Greek yogurt. For a bit of spice, add a pinch of cayenne pepper or some chopped jalapeños.
