# What You Need:
→ Vegetables
01 - 2 lb Yukon Gold or red potatoes, scrubbed and cut into 1‑inch cubes
02 - 3 celery stalks, diced
03 - 1/2 small red onion, finely chopped
04 - 2 tbsp fresh dill, chopped
→ Meats
05 - 6 slices bacon, cooked until crisp and crumbled
→ Dressing
06 - 3/4 cup mayonnaise
07 - 2 tbsp Dijon mustard
08 - 1 tbsp apple cider vinegar
09 - 1 tsp granulated sugar
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Extra fresh dill sprigs (optional)
# Steps:
01 - Place cubed potatoes in a large pot, cover with cold water, season generously with salt and bring to a boil. Reduce to a simmer and cook 12–15 minutes until just tender when pierced with a fork. Drain and let cool slightly.
02 - While potatoes cook, fry bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then crumble and reserve half for garnish.
03 - Whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt and pepper in a large bowl until smooth and emulsified.
04 - Add warm potatoes to the dressing along with diced celery, chopped red onion, chopped dill and half of the crumbled bacon. Gently fold to coat the potatoes evenly without breaking them.
05 - Taste and adjust seasoning with additional salt, pepper or vinegar as needed to achieve a balanced tang and salt level.
06 - Cover and chill at least 30 minutes to allow flavors to meld; chilling is recommended but optional if serving immediately.
07 - Just before serving, sprinkle remaining crumbled bacon and extra dill over the salad. Serve cold or at room temperature.
