# What you'll need:
→ Vegetables
01 - 680 g Yukon Gold or red potatoes, peeled and diced
02 - 2 celery stalks, finely chopped
03 - ½ small red onion, finely diced
→ Dressing
05 - 160 ml mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon apple cider vinegar
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon black pepper
→ Fresh Herbs
10 - 2 tablespoons fresh chives or dill, chopped
→ Optional Add-ins
11 - 1 small dill pickle, finely chopped
# 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 tender. Drain and set aside to cool slightly.
02 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Transfer eggs 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 dill pickle to the dressing. Gently mix until ingredients are evenly coated.
05 - Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
