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Ingredients:
- 2 lbs potatoes (Yukon Gold or Russet), peeled and diced
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- Salt and pepper to taste
- Chopped fresh dill or parsley, for garnish (optional)
Instructions:
- Boil Potatoes:
- Place diced potatoes in a large pot of salted water. Bring to a boil and cook until potatoes are tender, about 10-12 minutes. Drain and let cool slightly.
- Mix Dressing:
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Combine Ingredients:
- Add cooked and cooled potatoes, chopped hard-boiled eggs, chopped celery, and chopped red onion to the bowl with the dressing. Gently stir until well combined.
- Chill and Serve:
- Cover potato salad and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with chopped fresh dill or parsley before serving, if desired.
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