Place the diced potatoes in a large pot of cold water and bring to a boil over high heat. Once boiling, reduce heat to medium and cook for about 8-12 minutes or until potatoes are tender but not mushy. The cooking time will vary by your diced size. Begin checking at about 8 minutes. Drain potatoes and let them cool slightly.
1.5 lbs Red Norland Potato, washed and diced, peel on
In a large mixing bowl, combine the mayonnaise, mustard, and vinegar. Mix well to form the dressing
1/2 cup mayonnaise (vegan or regular), 1 tbsp dijon mustard, 1 tbsp apple cider vinegar
Add the cooled potatoes, onion, and celery to the bowl with the dressing. Toss gently to coat the potatoes evenly.
1/2 cup red onion, finely chopped, 2 stalks celery, finely chopped
Stir in the chopped dill. Season with salt and pepper to taste.
2 tbsp fresh dill, finely chopped (or 1 tsp dried), salt and pepper to taste
Optional: Garnish with a sprinkle of paprika and fresh chopped parsley leaves for added flavor and color.
paprika for garnish (optional), fresh parsley for garnish (optional)
Chill the potato salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Serve cold and enjoy!
