The Best Potato Salad I've Ever Had
Ingredients:
4 medium-sized potatoes (Yukon Gold or Russet work great)
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely chopped red onion
1/4 cup chopped celery
2 boiled eggs, chopped
1 tablespoon fresh parsley (optional, for garnish)
Directions:
Cook the Potatoes: Peel and chop the potatoes into bite-sized pieces. Place them in a pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and cook for 10-12 minutes, until the potatoes are tender but not falling apart. Drain and let cool.
Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Assemble the Salad: In a large mixing bowl, combine the cooled potatoes, chopped boiled eggs, red onion, and celery. Pour the dressing over and gently toss to combine.
Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to develop. Before serving, garnish with fresh parsley if desired.