# What You'll 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 tablespoons fresh dill, chopped
→ Meats
05 - 6 slices bacon, cooked until crisp and crumbled
→ Dressing
06 - 3/4 cup mayonnaise
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon granulated sugar
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish
12 - Extra dill sprigs (optional)
# How to Make It:
01 - Place the cubed potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer 12–15 minutes until just tender; drain and let cool briefly.
02 - While the potatoes cook, fry the bacon in a skillet until crisp; transfer to paper towels to drain and crumble when cool enough to handle.
03 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and emulsified.
04 - Add the warm potatoes to the dressing along with diced celery, red onion, chopped dill, and half of the crumbled bacon; fold gently to coat evenly without breaking the potatoes.
05 - Taste and adjust salt and pepper as needed, adding a little more vinegar or mustard if greater tang is desired.
06 - Cover and refrigerate at least 30 minutes to allow the flavors to develop; longer chilling improves depth of flavor.
07 - Just before serving, scatter the remaining crumbled bacon and extra dill over the salad; serve chilled or at room temperature.
