Potato Salad

Recipe View 5 mins Gather all your meticulously measured ingredients. (5 minutes)

Recipe View 20 mins Place the chopped potatoes in a large pot and cover with generously salted water; bring to a vigorous boil. Once boiling, reduce the heat to medium-low and gently simmer until the potatoes are fork-tender, approximately 10-15 minutes. Drain the potatoes thoroughly and return them to the empty pot to allow any residual moisture to evaporate and cool slightly. (20 minutes)

Recipe View 10 mins In a large bowl, whisk together the mayonnaise, finely chopped pickles, perfectly hard-cooked eggs, finely chopped red onion, finely chopped celery, Dijon mustard, and apple cider vinegar. Season generously to your liking with sea salt and freshly ground black pepper. Taste and adjust seasonings as needed – this is your opportunity to create the perfect flavor balance. (10 minutes)

Recipe View 5 mins Gently fold the slightly cooled potatoes into the creamy mixture, ensuring that each piece is lovingly coated. Be careful not to overmix, as this can lead to a mushy texture. (5 minutes)

Recipe View 2 hrs For the ultimate flavor experience, transfer the potato salad to an airtight container and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and deepen, creating a truly unforgettable dish. (4+ hours)

Recipe View 5 mins Serve chilled and prepare to be showered with compliments!