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Export 11 ingredients for grocery delivery
Step 1
Quarter potatoes (or halve if they are small red potatoes) and place them in a 5-quart saucepan. Fill the pan with cold water until the potatoes are covered by 1”
Step 2
Bring water to a boil and boil until the potatoes are soft and easily pierced with a fork (but not falling apart).
Step 3
Drain the potatoes in a colander and let them cool until they are cool enough to touch. Mix/toss them every few minutes to help release heat from the bottom layer of potatoes.
Step 4
Once the potatoes are cool enough to handle, peel the skins off of them, then dice them into ½” pieces.
Step 5
Transfer the diced potatoes to a large bowl (preferably one with a lid because you will be chilling the salad).
Step 6
While the potatoes are boiling, make the dressing.
Step 7
Whisk together mayonnaise, mustard, honey, lemon juice, sea salt, pepper, paprika and fresh dill in a small bowl until combined.
Step 8
Add the celery, green onions, and hard-boiled eggs to the diced potatoes in the large bowl. Stir to combine.
Step 9
Add the dressing and mix until evenly distributed.
Step 10
Cover the potato salad and chill in the refrigerator for at least 6 hours, or overnight.
Step 11
Sprinkle with additional fresh dill and serve cold.
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