Scrub and wash the potatoes clean. Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and Tablespoon of apple cider vinegar to the water. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until they are fork-tender, about 10-15 minutes. Chop them into bite sized pieces. (peeling is optional)

✨✨( See the instructions on how to boil the potatoes and eggs in Instant Pot in the recipe card below)

Boil the eggs and remove the shell. Finely chop them into small pieces.

Make sure to cool both potatoes and boiled eggs completely before adding the dressing. You can prep this step a day in advance so potatoes and eggs are completely cooled. Do not use warm or hot potatoes in making this salad.

In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well combined. Adjust the amount of mustard and vinegar to suit your taste preferences.

Transfer the chilled potatoes and eggs to a large mixing bowl. Add the diced celery, chopped dill pickles, to the bowl with the potatoes. Stir well.

Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated. Be careful not to mash the potatoes.

Season the potato salad with salt and pepper to taste, adjusting as needed. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together. Before serving, give the salad a final toss and garnish with chopped fresh herbs for a burst of color and freshness.

Before serving, taste the potato salad and adjust the seasonings as needed. Add more salt, pepper, mustard, or vinegar to achieve the perfect balance of flavors. Enjoy !