Potato Salad

Ingredients

• •2 lbs Red potatoes
• •4 cups Mixed greens
• •0.75 cup Mayonnaise
• •1 cup Cherry tomatoes
• •2 tbsp Dijon mustard
• •1 medium Cucumber
• •3 stalks Celery
• •0.5 cup Red onion
• •3 tablespoons Olive oil
• •3 pieces Hard boiled eggs
• •2 tablespoons Lemon juice
• •0.25 cup Pickles
• •1 tsp Paprika
• •1 tsp Salt
• •2 tbsp Chives

Instructions

1. 1

   Boil potatoes until tender but still firm

   💡 Dont overcook

2. 2

   Allow ingredients to cool slightly, then peel and cut into uniform bite-sized cubes for even cooking.

   💡 Uniform cutting ensures everything cooks at the same rate - size matters.

3. 3

   While potatoes cook, make the dressing: whisk together mayonnaise, mustard, apple cider vinegar, celery, red onion, and fresh dill in a large bowl.

   💡 The dressing should be tangy enough to brighten the rich mayonnaise - taste and adjust as needed.

4. 4

   Mix mayo, mustard, salt

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

5. 5

   Fold the warm potatoes into the dressing while still slightly warm - this allows them to absorb more flavor. Chill for at least 2 hours before serving.

   💡 Warm potatoes absorb dressing better than cold ones, resulting in more flavorful salad.

6. 6

   Transfer to a large bowl and toss thoroughly with the dressing or sauce until everything is evenly coated.

   💡 Tossing ensures every piece is dressed equally - do not be shy with the mixing.

7. 7

   Garnish with paprika and chives

   💡 Chill before serving