Instructions

1. Start by washing and peeling 2 pounds of potatoes. Cut the potatoes into uniformly sized chunks, about 1 to 1.5 inches.
2. Place the potato chunks in a large pot, fill it with water, and add 1 tablespoon of salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to medium and cook the potatoes for about 10-15 minutes or until they are tender when pierced with a fork. Be careful not to overcook.
4. Drain the potatoes in a colander and let them cool for about 10-15 minutes.
5. Meanwhile, in a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of yellow mustard, 2 tablespoons of apple cider vinegar, and 1 teaspoon of sugar. Mix well until smooth.
6. Once the potatoes have cooled slightly, add them to the mixing bowl with the dressing. Carefully fold the potatoes into the dressing to coat them evenly.
7. Chop 1 cup of celery and 1/2 cup of red onion. Add them to the potato mixture along with 1/4 cup of chopped fresh dill for extra flavor.
8. Season the potato salad with salt and pepper to taste (about 1 teaspoon of each is a good start) and gently mix until everything is combined.
9. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
10. When ready to serve, garnish with additional fresh dill if desired.