Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 2 tbsp apple cider vinegar
  • 1 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup dill pickles, chopped
  • 2 hard-boiled eggs, chopped
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a pot of salted water. Bring to a boil, then reduce to a simmer. Cook until fork-tender, then drain immediately in a colander.
  2. While the potatoes are still steaming, drizzle apple cider vinegar over them and gently toss with a spatula. Let them sit and cool to room temperature.
  3. In a separate bowl, whisk together mayonnaise, mustard, sugar, salt, and pepper until smooth.
  4. Add the cooled potatoes, celery, onion, pickles, eggs, and parsley to the dressing. Fold gently with a rubber spatula until evenly coated.
  5. Chill the salad in the refrigerator for 2 hours before serving to allow flavors to meld.