Classic Picnic Potato Salad(Neely'S) - cooking recipe

Ingredients

3 lbs red potatoes, scrubbed and cubed
kosher salt
fresh ground black pepper
1/2 cup mayonnaise
1/4 cup creole mustard
1 tablespoon sugar
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
2 tablespoons apple cider vinegar
3 tablespoons roughly chopped fresh dill
1 teaspoon celery seed
2 hard-boiled eggs, chopped

Preparation

Drop the potatoes into a large pot of cold salted water. Bring to a boil, then reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes well in a colander.
Combine the mayonnaise, mustard, sugar, celery, red onion, apple cider vinegar, dill, celery seed, and chopped eggs in a large bowl. Fold in the warm potatoes, and toss to combine. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor. Enjoy!