# Components:
→ Vegetables
01 - 1.5 lbs Yukon Gold or red potatoes, peeled and diced
02 - 2 celery stalks, finely chopped
03 - 0.5 small red onion, finely diced
→ Dressing
05 - 2/3 cup mayonnaise
06 - 2 tbsp Dijon mustard
07 - 1 tbsp apple cider vinegar
08 - 0.5 tsp salt, or to taste
09 - 0.25 tsp black pepper
→ Fresh Herbs
10 - 2 tbsp fresh chives or dill, chopped
→ Optional Add-ins
11 - 1 small dill pickle, finely chopped (optional)
# Method:
01 - Place diced potatoes into a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 10 to 12 minutes until tender. Drain and allow to cool slightly.
02 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover the pan, 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 fold until evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to enhance flavors.
