Ingredients:
- For the Salad:
- 2 pounds (about 1 kg) potatoes, preferably Yukon Gold or Russet
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 4 hard-boiled eggs, diced
- For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
Step-by-Step Instructions:
Step 1: Prepare the Potatoes
- Boil the potatoes: Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Cool and chop: Drain the potatoes and let them cool slightly. Once cool enough to handle, chop them into bite-sized pieces and transfer them to a large mixing bowl.
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