A delightful twist on the classic potato salad, featuring a zesty and creamy dressing that perfectly complements the tender potatoes and crunchy vegetables.
In a large bowl, whisk together the light mayonnaise, apple cider vinegar, fine salt, granulated sugar, and freshly ground pepper until smooth.
Whisking the dressing thoroughly ensures a smooth and well-combined mixture.
Boil the red potatoes until tender, then let them cool and cut into bite-sized pieces.
Cooking the potatoes with their skins on helps retain their nutrients and flavor.
Chop the crisp celery and red onion into small, even pieces.
Uniformly chopping the vegetables ensures an even distribution of flavors.
Peel and dice the hard-boiled eggs.
Use a sharp knife to cleanly dice the eggs without crumbling.
Combine the potatoes, celery, onion, and eggs in the bowl with the dressing. Toss gently to coat all ingredients evenly.
Gently tossing prevents the potatoes from breaking apart.
Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld.
Chilling the salad enhances the flavor and texture.
Serve the potato salad chilled, garnished with a sprinkle of fresh herbs if desired.
Adding a garnish of fresh parsley or dill can elevate the presentation.
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