This potato salad recipe offers a creamy and tangy flavor profile, perfect for gatherings or as a side dish.
Boil the potatoes in a large pot of salted water until tender, then drain and let cool.
Cut the potatoes into even-sized pieces to ensure they cook uniformly.
Dice the celery and hard-boiled eggs into small pieces.
Use a sharp knife for clean cuts and to avoid crushing the celery.
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, vinegar, honey, salt, and pepper to create the dressing.
Taste the dressing and adjust the seasoning to your preference.
Combine the cooled potatoes, diced celery, and eggs in a large bowl. Pour the dressing over and mix gently with a spatula.
Mix gently to avoid breaking the potatoes.
Chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together for a better taste.
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