Ingredients:

  • 2 pounds medium yellow potatoes, peeled and diced
  • 3 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/4 cup dill pickles, chopped (optional)

Instructions:

  1. Place diced potatoes into a large pot, cover with water, and add a pinch of salt. Boil for about 15 minutes until tender; drain and let cool.
  2. Place eggs in a medium saucepan, cover with water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Rinse under cold water to cool, then peel and chop.
  3. In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
  4. In a large bowl, combine cooled potatoes, chopped eggs, celery, red onion, and dill pickles (if using). Pour dressing over the mixture and gently stir until combined.
  5. Cover and refrigerate for at least 30 minutes to blend flavors.