Crispy Potato Salad

Ingredients:

• For the Salad:
  • 2 pounds (about 1 kg) potatoes, preferably Yukon Gold or Russet
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 4 hard-boiled eggs, diced
• For the Dressing:
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste

Step-by-Step Instructions:

Step 1: Prepare the Potatoes

1. Boil the potatoes: Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Cool and chop: Drain the potatoes and let them cool slightly. Once cool enough to handle, chop them into bite-sized pieces and transfer them to a large mixing bowl.

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