# What You Need:
→ Vegetables
01 - 2 pounds 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 and cover with cold water; add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are just tender when pierced, about 12–15 minutes. Drain thoroughly and let cool slightly.
02 - While the potatoes cook, fry the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then crumble and set aside, reserving a small amount of rendered fat if desired for extra flavor.
03 - In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar and sugar until smooth. Season with salt and freshly ground black pepper to taste.
04 - Add the warm potatoes to the dressing along with the diced celery, chopped red onion, chopped dill and half of the crumbled bacon. Gently fold the ingredients together until evenly coated.
05 - Taste and adjust salt and pepper as needed; add up to 2 tablespoons chopped pickles or relish for extra tang if desired.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld. Chill longer if preparing ahead.
07 - Just before serving, sprinkle the remaining crumbled bacon and extra dill sprigs over the salad. Serve cold or at room temperature alongside grilled mains.
