# What You'll Need:
→ Vegetables
01 - 2 lb Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
02 - 3 celery stalks, diced
03 - 1/2 small red onion, finely chopped
04 - 2 tbsp fresh dill, chopped
→ Meats
05 - 6 slices bacon, cooked until crisp and crumbled
→ Dressing
06 - 3/4 cup mayonnaise
07 - 2 tbsp Dijon mustard
08 - 1 tbsp apple cider vinegar
09 - 1 tsp granulated sugar
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Extra dill sprigs (optional)
# How to Prepare:
01 - Place the cubed potatoes in a large pot, cover with cold water and 1–2 teaspoons salt, bring to a boil, then simmer 12–15 minutes until just tender. Drain thoroughly and allow to cool slightly so they retain shape when tossed.
02 - While potatoes cook, fry the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, crumble, and reserve half for garnish.
03 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, and a pinch of salt and freshly ground black pepper until smooth and homogeneous.
04 - Add the warm potatoes, diced celery, chopped red onion, chopped dill and half of the crumbled bacon to the dressing. Gently fold with a spatula to coat without breaking the potato pieces.
05 - Taste and adjust seasoning with additional salt, pepper or vinegar as needed to balance acidity and salt.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld; chilling improves texture and balance.
07 - Just before serving, sprinkle the remaining crumbled bacon and extra dill sprigs over the salad. Serve cold or at room temperature.
