Fingerling Potato Salad

🛒 Ingredients

• Cooked Fingerling Potatoes 125 g · 100 kcal
• Mayonnaise 30 g · 200 kcal
• Celery, finely chopped 20 g · 3 kcal
• Red Onion, finely diced 15 g · 6 kcal
• Fresh Dill, chopped 3 g · 1 kcal
• Dijon Mustard 8 g · 5 kcal
• Apple Cider Vinegar 8 g · 2 kcal

👨‍🍳 Instructions

1. Wash the fingerling potatoes thoroughly. Place them in a large pot, cover with cold water, and add a generous pinch of salt.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and let cool slightly.
3. Once cooled enough to handle, halve or quarter the fingerling potatoes, depending on their size, and place them in a large mixing bowl.
4. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.
5. Pour the dressing over the potatoes. Add the finely chopped celery, red onion, and fresh dill.
6. Gently toss all ingredients together until the potatoes are evenly coated with the dressing. Taste and adjust seasoning if needed.
7. For best flavor, cover and chill the potato salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.