My dad Rudy makes the BEST potato salad, drawing inspiration from his German heritage.  Although I draw my inspiration from his original recipe, I use less vinegar. What we both have in common is mixing everything together while the potatoes are still warm.  It makes a huge difference in the profile and complexity of this rather simple dish; as the potatoes cool they absorb all the flavors and the result is pure deliciousness! Enjoy!!

Ingredients: Feeds 8

• 3 lbs baby Yukon Gold potatoes (skin on), quartered
• 1/2 cup mayonnaise
• 2 tbsp mustard
• 1 tbsp apple cider vinegar
• 4 ribs of celery, chopped
• 3 eggs, hard boiled, chopped
• 2 scallions, chopped (plus more as garnish)
• salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil with the potatoes in the pot. Once boiling, stir occasionally and cook approximately 15-20 minutes until you can easily pierce a potato with a fork and go all the way through. Drain and set aside to cool slightly.
2. In a large bowl, mix the warm potatoes with the mayonnaise, mustard and apple cider vinegar. Gently fold in the chopped celery, egg and scallion.
3. Season with salt and pepper to taste.
4. This salad can be served warm, however, I like to let chill 2 – 3 hours in the fridge before serving to allow time for the flavors to develop. Garnish with additional chopped scallion if desired.