Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes (or red potatoes), peeled or unpeeled, and cut into 1-inch cubes
  • 1 teaspoon (5ml) kosher salt
  • 1 cup (240ml) mayonnaise (full-fat or light, your preference)
  • 2 tablespoons (30ml) yellow mustard (or Dijon for a kick!)
  • 2 tablespoons (30ml) apple cider vinegar (or white wine vinegar)
  • 1 tablespoon (15ml) granulated sugar (optional, to balance the acidity)
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/4 teaspoon (1.25ml) celery seed
  • Salt to taste
  • 1/2 cup (75g) celery, finely diced
  • 1/4 cup (30g) red onion, finely diced
  • 2 hard-boiled eggs, peeled and chopped (optional)
  • 2 tablespoons (30ml) fresh chives, chopped (for garnish)

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Add salt. Bring to a boil over medium-high heat and cook until fork-tender (about 15-20 minutes).
  2. Drain the potatoes in a colander. Rinse with cold water to stop the cooking process and cool them down slightly.
  3. While the potatoes are cooling, in a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, sugar (if using), pepper, and celery seed. Taste and adjust seasoning with salt as needed.
  4. Add the slightly cooled potatoes, celery, red onion, and chopped eggs (if using) to the dressing. Gently fold to combine, being careful not to mash the potatoes.
  5. Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with chopped chives before serving.