Step 1

Wash, peel, and cube the potatoes. Add them to a large pot over high heat and add enough water that would cover the potatoes about 1 1/2 inches.

Step 2

Once the water starts boiling, add 1 teaspoon of salt, and cook for 12-15 minutes, just until fork tender. Be careful not to over-cook the potatoes.

Step 3

Add the cooked potatoes to a colander and drain. Transfer to a large bowl and drizzle with 2 tablespoons of apple cider vinegar and let them cool to room temperature.

Step 4

Finely dice the cooled eggs and add to the cooled potatoes.

Step 5

Add celery, red onion, green onion, pickle, and fresh dill.

Step 6

In a medium bowl mix all the Salad Dressing ingredients until fully combined. Pour over the potatoes and gently mix, careful to not entirely crush the potatoes.

Step 7

Cover and refrigerate for at least 2-3 hours before serving. The potatoes will harden a little once they are cooled.

Step 8

Garnish with dill, green onions and pickles before serving.