# 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 - 0.67 cup mayonnaise
06 - 2 tbsp Dijon mustard
07 - 1 tbsp apple cider vinegar
08 - 0.5 tsp salt, 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)
# Directions:
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 allow to cool slightly.
02 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let eggs stand for 10 minutes before transferring to an ice bath. Peel and chop once cooled.
03 - In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir thoroughly until smooth.
04 - Add cooled potatoes, chopped eggs, celery, red onion, fresh herbs, and optional pickle to the dressing. Gently fold ingredients together until evenly coated.
05 - Adjust seasoning to taste, then refrigerate for at least 30 minutes to develop flavors before serving.
