Ingredients
Scale
- 24 oz small gold potatoes, rinsed and quartered or cut into bite sized pieces
- 1 tsp sea salt, plus more as needed
- ½ cup mayonnaise, heaping
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 3 tbsp chopped fresh dill
- ½ cup chopped cucumber (I like persian)
- ¼ cup chopped red onion
Instructions
- To cook potatoes: cover quartered potatoes in a large pot with at least 1” water and 1 tsp salt and bring to a boil. Once boiling, boil for 8-10 minutes or until fork-tender.
- Remove, drain and spread on a dry baking sheet to cool completely.
- In the meantime, whisk mayonnaise, mustard, apple cider vinegar, dill and a hefty pinch of salt.
- Toss cooled potatoes in mayonnaise mixture with cucumber and red onions.