Ingredients:

  • 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • 1 cup mayonnaise (preferably whole egg or vegan)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup red onion, finely chopped
  • 1/2 cup celery, diced
  • 1/4 cup fresh chives, finely chopped
  • 2 hard-boiled eggs, chopped (optional)

Instructions:

  1. Place Yukon Gold potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat.
  2. Reduce to a simmer and cook until potatoes are tender when pierced with a fork (about 15-20 minutes). Drain and let cool slightly.
  3. In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth.
  4. Once potatoes are cool (but still warm), add them to the dressing along with the chopped red onion, celery, chives, and hard-boiled eggs (if using).
  5. Gently fold the mixture together being careful not to break the potatoes. Taste for seasoning and adjust salt if necessary.
  6. Cover the salad and refrigerate for at least 30 minutes to allow flavours to meld.