Classic Potato Salad Perfection

Place the diced potatoes in a large pot, cover with cold water, and add a pinch of salt.

Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-12 minutes, or until the potatoes are tender but not falling apart.

Drain the potatoes and let them cool slightly.

In a large mixing bowl, combine the chopped eggs, red onion, celery, dill pickles, and parsley.

In a separate small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, salt, pepper, and sugar (if using) until smooth.

Gently fold the potatoes into the egg and vegetable mixture.

Pour the dressing over the potato mixture and stir until everything is well coated.

Cover and refrigerate for at least 1 hour before serving to allow the flavours to meld together.

Preparation time: