Place the diced potatoes in a large pot and cover with cold water.

Add a pinch of salt and bring to a boil.

Reduce heat and simmer for 10–12 minutes, until potatoes are tender but not mushy.

Drain and let cool slightly.

2. Prepare the Dressing

In a bowl, mix mayonnaise, Dijon mustard, and apple cider vinegar.

Season with salt and pepper to taste.

3. Combine Ingredients

In a large bowl, gently toss the cooked potatoes with the dressing.

Add chopped celery, red onion, and hard-boiled eggs (if using).

Mix until everything is evenly coated.

4. Chill and Serve

Cover and refrigerate for at least 1 hour to let flavors meld.

Garnish with fresh parsley or chives before serving.

Tips for the Perfect Potato Salad