Place the potato cubes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, or until the potatoes are fork-tender but not mushy.
Drain the potatoes thoroughly and spread them out on a baking sheet to cool slightly and allow any remaining steam to escape. This helps prevent a watery potato salad.
While the potatoes cool, prepare the dressing. In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar (if using), salt, and black pepper. Whisk until smooth and well combined.
Add the cooled potatoes, chopped hard-boiled eggs, diced red onion, celery, red bell pepper, and fresh dill or parsley to the bowl with the dressing.
Gently fold all the ingredients together with a spatula until the potatoes and vegetables are evenly coated with the creamy dressing. Be careful not to mash the potatoes.
Taste and adjust seasoning if needed. You might want a little more salt, pepper, or a touch more sugar or vinegar depending on your preference.
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and deepen. This step is crucial for the best potato salad experience!
Before serving, give the salad another gentle stir and sprinkle with a pinch of paprika for a pop of color, if desired.
Chef’s Tips
Don’t Overcook Your Potatoes: The key to a great potato salad is perfectly cooked potatoes. They should be tender but still hold their shape. Overcooked potatoes will result in a mushy salad.
Chill for Flavor: While tempting to eat right away, this potato salad truly shines after a few hours (or even a day) in the refrigerator. T
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