# Ingredient List:
→ Vegetables
01 - 2 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch (2.5 cm) cubes
02 - 3 stalks celery, diced
03 - 1/2 small red onion, finely chopped
04 - 2 tablespoons fresh dill, chopped
→ Meats
05 - 6 slices bacon, cooked until crisp and crumbled
→ Dressing
06 - 3/4 cup mayonnaise
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon granulated sugar
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Extra dill sprigs for garnish (optional)
# Directions:
01 - Place cubed potatoes in a large pot and cover with cold water. Season the water with a generous pinch of salt, bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until just tender when pierced with a fork. Drain and allow to steam-dry briefly in the colander, then transfer to a bowl and let cool slightly.
02 - While the potatoes cook, heat a skillet over medium heat and cook the bacon until browned and crisp. Transfer to paper towels to drain, then crumble when cool enough to handle.
03 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, and a pinch of salt and freshly ground black pepper until smooth and emulsified.
04 - Add the warm potatoes to the dressing along with the diced celery, chopped red onion, chopped dill, and half of the crumbled bacon. Gently fold with a rubber spatula or spoon until the potatoes are evenly coated, taking care not to break the cubes.
05 - Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if more acidity is desired.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to marry; chilling for longer improves depth of flavor.
07 - Before serving, sprinkle the remaining crumbled bacon and extra dill sprigs over the salad. Serve cold or at room temperature alongside grilled fare.
