# What You Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
→ Dressing
02 - 2/3 cup mayonnaise
03 - 2 tablespoons Dijon or yellow mustard
04 - 2 tablespoons apple cider vinegar
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Add-Ins
07 - 1/2 cup celery, finely diced
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 hard-boiled eggs, peeled and chopped (optional)
# Directions:
01 - Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 to 12 minutes until just fork-tender.
02 - Drain the potatoes thoroughly and spread them on a baking sheet to cool for 10 minutes.
03 - In a large mixing bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and black pepper until smooth.
04 - Add the cooled potatoes, celery, red onion, and parsley to the dressing. Gently fold to combine without breaking the potatoes.
05 - If desired, fold in the chopped hard-boiled eggs carefully to maintain their texture.
06 - Cover the salad and refrigerate for at least one hour to allow flavors to meld.
07 - Taste and adjust salt or pepper as necessary before serving chilled.
