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Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 6 medium yellow potatoes
  • 2 sticks celery
  • 1 red bell pepper
  • 1 small bunch fresh dill

• STEP 2

  Peel and medium dice potatoes; place in a large pot, along with salt, and cover with hot water (from the tap). Bring to a boil over high heat. Once boiling, reduce heat to low and simmer until fork-tender, 10-15 minutes.

  • 1 tsp salt

• STEP 3

  Meanwhile, place mayo, vinegar, Dijon, salt, and pepper in a large bowl. Whisk to combine the dressing.

  • 1/3 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

• STEP 4

  Trim and small dice celery. Add to the bowl with the dressing.

• STEP 5

  Trim, seed, and small dice bell pepper. Add to the bowl.

• STEP 6

  Shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl.

• STEP 7

  Peel and mince shallots. Add to the bowl and set aside.

  • 2 shallots

• STEP 8

  When the potatoes are done, drain and rinse under cold water until fully cooled; pat dry with paper towels. Add potatoes to the bowl with the dressing and veggies; stir to combine the potato salad.

• STEP 9

  Transfer potato salad to a serving bowl and sprinkle with paprika. Enjoy!

  • 1/2 tsp paprika