Step 1

In a medium saucepan, boil some water for the eggs. When the water comes to a rolling boil, lower the flame to a simmer and gingerly lower the eggs into the pot. Set a timer for 9 minutes. After 9 minutes, pour out the hot water and cover the eggs with cold running water until the pot is no longer retaining heat. Set aside.

Step 2

Scrub your potatoes clean, place them into a large pot, and fill with cold water until they are completely submerged. Add the salt. Place on a high flame and set your timer to 40 minutes. When the pot comes to a boil, lower the flame slightly to a steady boil. Keep the potatoes boiling for the duration, or until a fork or skewer can puncture without much force, up to 45-50 minutes.

Step 3

While the potatoes are cooking, drain the saucepan and peel your eggs. Cut them in half and scoop out the yolks into a bowl. Dice the egg whites and set aside. Clean and dice the celery, scallions, and onion, and add to the bowl. Rinse, finely chop the dill, and place into the bowl. Add the mayonnaise, mustard, pepper, and sugar. Mix everything together, making sure the yolks are broken up and homogenized with the dressing. Add the whites and lightly toss.

Step 4

Once they are tender, drain and place the potatoes onto a cutting board. Cut the potatoes up into bite-size pieces. Let them cool until they are no longer steaming, and are no longer too hot to touch, about 10 minutes. Place all of the cut pieces into a bowl, and add the vinegar. Carefully toss the potatoes and set aside to cool to room temperature.

Step 5

Once the potatoes are at room temperature, add the dressing and slowly toss all of the ingredients together until the dressing is covering all of the potatoes evenly. Store in a container and refrigerate for 3-4 hours, or overnight.

Step 6

Serve your potato salad at your next barbecue or potluck dinner!

Step 7

In a medium saucepan, boil some water for the eggs. When the water comes to a rolling boil, lower the flame to a simmer and gingerly lower the eggs into the pot. Set a timer for 9 minutes. After 9 minutes, pour out the hot water and cover the eggs with cold running water until the pot is no longer retaining heat. Set aside.

Step 8

Scrub your potatoes clean, place them into a large pot, and fill with cold water until they are completely submerged. Add the salt. Place on a high flame and set your timer to 40 minutes. When the pot comes to a boil, lower the flame slightly to a steady boil. Keep the potatoes boiling for the duration, or until a fork or skewer can puncture without much force, up to 45-50 minutes.

Step 9

While the potatoes are cooking, drain the saucepan and peel your eggs. Cut them in half and scoop out the yolks into a bowl. Dice the egg whites and set aside. Clean and dice the celery, scallions, and onion, and add to the bowl. Rinse, finely chop the dill, and place into the bowl. Add the mayonnaise, mustard, pepper, and sugar. Mix everything together, making sure the yolks are broken up and homogenized with the dressing. Add the whites and lightly toss.

Step 10

Once they are tender, drain and place the potatoes onto a cutting board. Cut the potatoes up into bite-size pieces. Let them cool until they are no longer steaming, and are no longer too hot to touch, about 10 minutes. Place all of the cut pieces into a bowl, and add the vinegar. Carefully toss the potatoes and set aside to cool to room temperature.

Step 11

Once the potatoes are at room temperature, add the dressing and slowly toss all of the ingredients together until the dressing is covering all of the potatoes evenly. Store in a container and refrigerate for 3-4 hours, or overnight.

Step 12

Serve your potato salad at your next barbecue or potluck dinner!