Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 tsp salt
  • 2 tbsp apple cider vinegar
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp dill pickle juice
  • 3 hard-boiled eggs, chopped
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup dill pickles, diced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Add salt. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until fork-tender. Drain immediately in a colander.
  2. While the potatoes are still steaming in the colander, drizzle the apple cider vinegar over them and toss gently. Allow potatoes to cool for approximately 20 minutes.
  3. In a large mixing bowl, whisk together the mayonnaise, mustard, sugar, salt, pepper, and pickle juice until smooth.
  4. Add the cooled potatoes, chopped eggs, celery, red onion, and pickles to the dressing. Use a rubber spatula to fold the ingredients together gently until coated.
  5. Fold in the fresh parsley last.
  6. Transfer the salad to a covered container and refrigerate for at least 2 hours to allow flavors to marry and starch to set.