2 1/2 lbs Yukon Gold or red potatoes, cut into bite-sized pieces
3/4 cup mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (plus more for boiling water)
1/4 tsp black pepper
1/2 cup finely diced celery
1/4 cup finely diced red onion
1/4 cup chopped dill pickles or sweet relish
1 tbsp fresh dill
1 tbsp fresh parsley
Place potatoes in a pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 10–15 minutes, until fork-tender but not falling apart. Drain and let cool for about 15–20 minutes.
In a large bowl, whisk together mayonnaise, mustard, vinegar, garlic powder, onion powder, salt, and pepper.
Add celery, red onion, pickles, and fresh parsley and dill. Gently stir in cooled potatoes until everything is evenly coated.
Refrigerate for at least 1 hour (2–4 hours is even better) before serving.
