⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

🍽 Ingredients

• 1 pound Yukon gold potatoes
• 1/2 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Fresh dill, chopped
• 2 tablespoons Fresh parsley, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

📖 Instructions

1. First, you'll need to prep your potatoes. Wash them really well, scrub off any dirt—you know, the usual potato routine. Then, chop 'em up into roughly 1-inch cubes. Don't stress about making them perfectly uniform; rustic is in!
2. Next, get a medium saucepan and fill it with enough water to cover the potatoes generously. Add a pinch of salt – it really helps to season the potatoes from the inside out. Bring this to a boil over medium-high heat. Once boiling, add your potato cubes and cook until they’re tender but not mushy, about 10-12 minutes. You should be able to easily pierce them with a fork.
3. While the potatoes are cooking, make the dressing! In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a good amount of freshly ground black pepper. (I’m a sucker for pepper. Don’t judge me!). Then, add your chopped fresh herbs. I like to use a mix of fresh dill and parsley, but feel free to get creative. Give it all a good whisk to combine everything nicely.
4. Once the potatoes are cooked, drain them immediately and let them cool for just a few minutes. Then, gently add them to the bowl with the dressing. If you want a really creamy salad, you can use a potato masher to lightly mash some of the potatoes—but it is totally optional. I usually do a mix of some mashed and some whole pieces for great textural contrast!
5. Gently toss everything together so the potatoes are evenly coated with the dressing. Taste it and adjust the seasoning to your liking. Maybe a touch more vinegar? A pinch more salt? It’s your creation, own it!
6. Finally, transfer the potato salad to a serving bowl and let it chill in the refrigerator for at least 30 minutes before serving. This step allows the flavors to marry and gives the salad a lovely, refreshing coolness. Serve it cold, and enjoy!

📝 Notes

• For a smoother salad, lightly mash some of the potatoes after cooking.
• Feel free to add other herbs like chives or tarragon.
• Adjust the amount of vinegar or mustard to your taste preference.
• If you prefer a richer salad, use a little more mayonnaise.
• Make ahead: The salad tastes even better after chilling for a few hours!