Ingredients:

  • 2.5 lbs (about 1.1 kg) Yukon Gold or Red Bliss potatoes, peeled and cut into 3/4-inch (2 cm) cubes
  • 1/4 cup (60 ml) apple cider vinegar
  • 1 teaspoon fine sea salt (for potato water)
  • 1 cup (240 ml) good quality mayonnaise
  • 1/4 cup (60 ml) Dijon mustard
  • 2 tablespoons pickle brine (from dill pickles)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • 3 hard-boiled large eggs, peeled and roughly chopped
  • 3 celery stalks, finely diced
  • 1/2 small red onion, very finely minced
  • 1/2 cup (120 g) dill pickles, finely diced
  • 1/4 cup (60 ml) fresh dill, chopped, plus more for garnish

Instructions:

  1. Peel and cut 2.5 lbs (about 1.1 kg) Yukon Gold or Red Bliss potatoes into 3/4-inch (2 cm) cubes. Place the potato cubes in a large pot and cover them with cold water. Add 1 teaspoon fine sea salt to the water.
  2. Bring the water to a slow simmer over medium-high heat. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork but still hold their shape (not mushy).
  3. Drain the hot potatoes thoroughly. Immediately transfer them to a large mixing bowl and toss gently with 1/4 cup (60 ml) apple cider vinegar. Let stand for 5-10 minutes to allow the potatoes to absorb the vinegar while you prepare the dressing.
  4. In a separate medium bowl, whisk together 1 cup (240 ml) good quality mayonnaise, 1/4 cup (60 ml) Dijon mustard, 2 tablespoons pickle brine, 1 tablespoon fresh lemon juice, 1 teaspoon granulated sugar, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder. Taste the dressing and add salt as needed.
  5. Add the 3 roughly chopped hard-boiled large eggs, 3 finely diced celery stalks, 1/2 finely minced small red onion, and 1/2 cup (120 g) finely diced dill pickles to the bowl with the warm, vinegar-dressed potatoes.
  6. Pour the prepared dressing over the potato mixture. Gently fold all ingredients together until everything is well combined and the potatoes are evenly coated with the dressing.
  7. Fold in 1/4 cup (60 ml) chopped fresh dill. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly. Garnish with additional fresh dill before serving, if desired.