Step by step

Method

4 steps

1. 1

   Put 2 lb Yukon Gold potatoes cut into 1-inch chunks in a pot, cover with cold salted water by an inch, and bring to a simmer. Cook 10–12 minutes until tender when pierced but not falling apart. Drain and let cool 10 minutes so they're warm, not steaming-hot.

2. 2

   Whisk ½ cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth. Taste — it should be tangy and a little salty for the potatoes.

3. 3

   In a large bowl, gently fold the warm potatoes with 2 diced celery stalks, ¼ cup diced red onion, 2 chopped hard-boiled eggs, and 2 tablespoons chopped dill. Add the dressing and toss carefully so the potatoes stay in chunks.

4. 4

   Cover and chill at least 1 hour so the flavors settle. Taste again and add salt or a splash of vinegar if it flattened in the fridge. You want creamy potato salad with tender chunks and a mustardy tang — not mashed-potato mush or a bland mayo-heavy bowl.