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  • 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


  1. 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. 
  2. Remove, drain and spread on a dry baking sheet to cool completely. 
  3. In the meantime, whisk mayonnaise, mustard, apple cider vinegar, dill and a hefty pinch of salt. 
  4. Toss cooled potatoes in mayonnaise mixture with cucumber and red onions.