Ingredients:

2 lbs potatoes (preferably Yukon Gold or Red), peeled and diced

1 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon salt

½ teaspoon black pepper

1 cup celery, finely chopped

½ cup red onion, finely chopped

3 hard-boiled eggs, chopped

2 tablespoons fresh parsley, chopped

Directions:

Boil the diced potatoes in salted water for about 10-12 minutes until fork-tender. Drain and let them cool.

In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.

Add the cooled potatoes, celery, red onion, and chopped eggs to the bowl and mix gently.

Stir in fresh parsley for extra color and flavor.

Refrigerate for at least an hour before serving. The flavors will develop even more after a day or two. Enjoy this creamy, comforting potato salad