A creamy blend of potatoes, chopped eggs, and herbs in a tangy dressing, great for warm-weather meals.
# What You Need:
→ Vegetables
01 - 1 ½ lbs Yukon Gold or red potatoes, peeled and diced
02 - 2 celery stalks, finely chopped
03 - ½ small red onion, finely diced
→ Dressing
05 - ⅔ cup mayonnaise
06 - 2 tbsp Dijon mustard
07 - 1 tbsp apple cider vinegar
08 - ½ tsp salt, or to taste
09 - ¼ tsp black pepper
→ Fresh Herbs
10 - 2 tbsp fresh chives or dill, chopped
→ Optional Add-ins
11 - 1 small dill pickle, finely chopped (optional)
# Steps:
01 - Place diced potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes until fork-tender. Drain and let cool slightly.
02 - Place eggs in a saucepan, cover with cold water and bring to a boil. Once boiling, cover, remove from heat and let stand for 10 minutes. Transfer to an ice bath, peel and chop.
03 - In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
04 - Add cooled potatoes, chopped eggs, celery, red onion, fresh herbs, and optional pickle to the dressing. Gently toss until evenly coated.
05 - Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes before serving to enhance flavor.
