# What You'll Need:
→ Vegetables
01 - 2 lb Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
02 - 3 celery stalks, diced (about 3/4 cup)
03 - 1/2 small red onion, finely chopped (about 1/4 cup)
04 - 2 tbsp fresh dill, finely chopped
→ Meats
05 - 6 slices bacon, cooked until crisp and crumbled
→ Dressing
06 - 3/4 cup mayonnaise
07 - 2 tbsp Dijon mustard
08 - 1 tbsp apple cider vinegar
09 - 1 tsp granulated sugar
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Extra dill sprigs (optional)
# How to Make It:
01 - Place cubed potatoes in a large pot, cover with cold water and 1 tsp salt, bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until just tender; drain in a colander and allow to cool slightly.
02 - While potatoes cook, heat a skillet over medium heat and fry bacon until crisp; transfer to paper towels to drain and crumble when cool.
03 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, and a pinch of salt and pepper until smooth and balanced.
04 - Add warm potatoes to the dressing along with diced celery, chopped red onion, chopped dill, and half of the crumbled bacon; fold gently with a spatula to coat evenly without breaking the potatoes.
05 - Taste and adjust seasoning with additional salt, pepper or vinegar as needed to achieve a bright, slightly tangy flavor.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld; chilling also firms the texture for cleaner portions.
07 - Just before serving, sprinkle remaining crumbled bacon and extra dill over the salad; serve cold or at room temperature.
