Zesty Potato Salad

I always crave potato salad in the summer, but every recipe I found was 90% mayo. That will not do. So I made the version we actually deserve — bright, herby, and way more interesting. You're welcome.

Time: 30 minutes (+ 2-3 hours for resting) | Difficulty: 1/5 | Serves: 8

Ingredients:

• 2 lbs baby potatoes

• 3-4 tbsp Kewpie mayo

• 3 tbsp Dijon mustard

• ¾ cup celery, diced

• ⅓ cup green onion, chopped

• ½ cup fresh dill, chopped

• ½ cup bread & butter pickles, diced

• 3 tbsp pickle juice

• 1–1.5 tbsp apple cider vinegar

• Garlic salt, salt & pepper to taste

Directions:

1. Boil potatoes in salted water 15–18 min until fork tender. Drain, cool completely (>30 minutes), and cut in half.

2. Add halved potatoes, mayo, celery, green onion, dill, pickles, pickle juice, Dijon mustard, and ACV. Season with salt, garlic salt, and pepper. Taste as you go and adjust.

3. Refrigerate 2–3 hours before serving — overnight is even better.