Tangy Dill Potato Salad

Ingredients

• 2 pounds red potatoes, cut into 1 inch cubes
• 3/4 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/4 cup apple cider vinegar
• 1/4 cup finely chopped dill pickles
• 1/4 cup chopped red onion
• 2 tablespoons finely chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10 minutes or until the potatoes are fork tender. Drain and let cool.
2. In a large bowl, whisk together the mayonnaise, mustard, vinegar, pickles, onion, dill, salt, and pepper.
3. Add the cooled potatoes to the bowl and gently toss to combine.
4. Cover and refrigerate for at least 2 hours before serving.

Interesting Facts

• The dill pickles in this recipe add a tangy flavor and crunch.
• Adding chopped red onion adds a nice contrast in color and flavor.
• This potato salad can be served warm or cold.