Classic American Potato Salad

Étape 1

Pro-tip: this recipe is best made a few hours before serving! To start, clean & halve the baby potatoes. (No need to peel!) Add the potatoes to a large pot. Cover the potatoes with cold water & season generously with salt. Set the pot over medium-high heat & bring to a boil. Once boiling, reduce to a simmer. Cook for 10-15 min, until fork-tender.

Étape 2

As the potatoes cook, peel & small dice the onion.

Étape 3

Finely chop the dill pickles.

Étape 4

Once the potatoes are tender or easily pierced with a knife or fork, drain & transfer to a large bowl. Splash in the apple cider vinegar & toss to coat the potatoes, gently smashing the pieces as you go. Let the potatoes cool completely.

Étape 5

In a small bowl, combine the chopped onions, pickles, mustard, paprika & mayo. Mix it all together. Chill the dressing until the potatoes have cooled.

Étape 6

Add the mayo mixture to the cooled potatoes. Mix until the potatoes are evenly coated, smashed, but still a bit chunky. Cover & chill the potato salad until it's time to serve! Enjoy!