I based this recipe on one I found on Smitten Kitchen, namely Rosanne Cash’s potato salad (Rosanne being the daughter of the late Johnny Cash). I modified it a bit, because I don’t like pickles and I’m not crazy about dill either, but feel free to make the original if you want. I also didn’t use new potatoes this time, because our Metro grocery store has a pitiful selection and I didn’t have time to go looking elsewhere.
2-3 lbs potatoes, scrubbed, boiled until fork-tender, cooled and cut into pieces
3 stalks of celery, chopped
1 small red onion, chopped
3 hard-boiled eggs, peeled and cut into pieces
mayonnaise (eyeball it, to taste; I used homemade mayonnaise leftovers)
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
minced fresh dill, to taste
salt and pepper, to taste
Mix and serve. It doesn’t get any more simple than that!
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