Instructions

1. 1

   Wash, peel, and dice Russet potatoes into ½-inch to ¾-inch cubes, keeping pieces roughly the same size for even cooking.

2. 2

   Place diced potatoes in large pot and cover with cold, salted water by about an inch.

3. 3

   Bring to boil over high heat, then reduce to medium and simmer until fork-tender but not mushy, about 10-15 minutes.

4. 4

   Drain immediately and spread potatoes on baking sheet to cool and allow excess moisture to evaporate.

5. 5

   While potatoes cool, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in large bowl.

6. 6

   Add optional sugar if using, then taste and adjust seasoning as needed.

7. 7

   Add cooled potatoes, chopped celery, diced red onion, chopped hard-boiled eggs, fresh dill, and fresh parsley to bowl with dressing.

8. 8

   Gently fold all ingredients together until potatoes are evenly coated, being careful not to mash them.

9. 9

   Cover bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours to overnight.

10. 10

    Before serving, give salad a gentle stir and adjust seasoning if necessary.

11. 11

    Garnish with paprika or extra fresh herbs if desired.