Potato Salad

Ingredients

• 2 pounds of Yukon Gold or red potatoes, peeled and cubed
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon yellow mustard
• Salt and pepper to taste
• 3 large hard-boiled eggs, chopped
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh dill, chopped
• 1/4 cup pickles, diced
• Optional: 1/2 cup cooked bacon, crumbled

Instructions

1. Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain and allow them to cool slightly.
2. While the potatoes are cooling, combine the apple cider vinegar, Dijon mustard, and sugar in a small bowl. Stir until the sugar dissolves and set aside.
3. In a separate large bowl, whisk together the mayonnaise, sour cream, yellow mustard, salt, and pepper until smooth and creamy.
4. Transfer the slightly warm potatoes to the bowl with the vinegar mixture. Toss gently to coat the potatoes evenly.
5. Gently fold in the chopped eggs, celery, red onion, dill, pickles, and crumbled bacon if using. Mix until everything is well combined.
6. Cover the bowl with plastic wrap and refrigerate for at least an hour to let the flavors meld. Serve chilled.