Classic Memorial Day Potato Salad

This classic Memorial Day Potato Salad is a staple for summer gatherings, featuring tender potatoes, crisp celery, and hard-boiled eggs, all coated in a creamy mayonnaise dressing. The addition of mustard and dill pickles gives it a tangy twist, making it a refreshing and satisfying side dish that perfectly complements grilled meats and outdoor picnics.

Ingredients:

• 2 pounds of Yukon Gold potatoes
• 4 large eggs
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 cup celery, finely chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup dill pickles, chopped
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. Wash and peel the potatoes, then cut them into bite-sized cubes.
2. Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool.
3. While the potatoes are cooling, place the eggs in a small pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath to cool. Peel and chop the eggs.
4. In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well.
5. Add the cooled potatoes, chopped eggs, celery, red onion, and dill pickles to the bowl. Gently fold the ingredients together until well combined.
6. Taste and adjust seasoning if necessary. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
7. Garnish with fresh dill before serving, if desired.