- 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. The flavors develop beautifully, creating that irresistible classic taste.
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