Categories: Sides

Ingredients

• 4 lbs. russet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp. plus 3 1/2 tsp kosher salt, divided
• 3 tbsp. apple cider vinegar, divided
• 2 cups mayo
• 1/2 cup chopped red onion
• 1/2 cup chopped celery
• 3 tbsp. chopped fresh dill
• 2 1/2 tbsp. stone-ground mustard
• 1 1/2 tsp black pepper
• 6 hard-cooked eggs, peeled and roughly chopped
• Garnish: chopped fresh dill

Directions

1. In a large stockpot, bring potatoes, 2 tbsp. salt, 2 tbsp. vinegar and water to cover by 1 inch to a boil over medium-high heat. Reduce heat to medium; cook until potatoes are tender, 10 to 12 minutes. Drain, and let cool completely.

2. In a large bowl, stir together mayo, onion, celery, dill, mustard, pepper, remaining 3 1/2 tsp salt, and remaining 1 tbsp. vinegar. Gently fold in potatoes and eggs. Serve immediately, or cover and refrigerate until ready to serve. Garnish with dill.

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