Ingredients:

  • 2 lbs (900g) waxy potatoes, such as Yukon Gold or Charlotte
  • 1 tsp (5g) salt
  • 1 cup (240ml) mayonnaise
  • 1/4 cup (60ml) whole milk
  • 2 tbsp (30ml) Dijon mustard
  • 2 tbsp (30ml) white wine vinegar
  • 1 tbsp (15ml) chopped fresh dill
  • 1/2 tsp (2.5g) freshly ground black pepper
  • 1/2 cup (75g) celery, finely chopped
  • 1/4 cup (30g) red onion, finely chopped
  • 2 hard-boiled large eggs, peeled and chopped
  • 2 tbsp (30ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Place potato cubes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are tender but still hold their shape (about 15-20 minutes).
  2. Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Let cool slightly.
  3. In a large mixing bowl, whisk together the mayonnaise, milk, Dijon mustard, white wine vinegar, dill, and pepper.
  4. Gently fold the cooled potatoes, celery, red onion, and chopped eggs into the dressing. Season with additional salt and pepper to taste.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Garnish with fresh parsley, if desired, and serve cold. This is a delicious potato salad.