# What You Need:
→ Vegetables
01 - Yukon Gold or red potatoes — 2 pounds, scrubbed and cut into 1-inch cubes
02 - Celery — 3 stalks, diced
03 - Red onion — 1/2 small, finely chopped
04 - Fresh dill — 2 tablespoons, chopped
→ Meats
05 - Bacon — 6 slices, cooked until crisp and crumbled
→ Dressing
06 - Mayonnaise — 3/4 cup
07 - Dijon mustard — 2 tablespoons
08 - Apple cider vinegar — 1 tablespoon
09 - Granulated sugar — 1 teaspoon
10 - Salt and freshly ground black pepper — to taste
→ Garnish
11 - Extra dill sprigs — optional
# How-To Steps:
01 - Place the cubed potatoes in a large pot, cover with cold water, season generously with salt, bring to a boil, then simmer 12–15 minutes until just tender; drain and let cool slightly.
02 - While the potatoes cook, fry the bacon in a skillet over medium heat until crisp; transfer to paper towels to drain and crumble when cool.
03 - In a large bowl whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt and pepper until smooth and balanced.
04 - Add the warm potatoes, diced celery, chopped red onion, chopped dill and half of the crumbled bacon to the dressing; fold gently to coat without breaking the potato pieces.
05 - Taste and adjust salt, pepper or acidity as needed to achieve a bright, well-seasoned balance.
06 - Cover and chill the salad for at least 30 minutes to let flavors meld and the dressing set.
07 - Just before serving, scatter the remaining crumbled bacon and extra dill sprigs over the salad; serve chilled or at room temperature.
