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<note warning>This recipe is tagged as incomplete, use at your own risk!</note>

====Summer Potato Salad====
Date added: 2026/04/15

===Ingredients===
==Salad==
  *3lb yukon gold potatoes
  *3 sticks celery, finely chopped (1 generous cup)
  *1/2 Large onion, finely chopped (1 light cup) *optionally red
  *2x chopped dill pickles, finely chopped (~1.5 cups)
  *3x hard boiled eggs, peeled/chopped

==Dressing==
  *2/3 cup mayo
  *2 TBS dijon mustard
  *2 TBS apple cider vinegar
  *2 TBS minced fresh dill (or 1 TBS dry)
  *Salt/pepper to taste FIXME

===Method===
  -Cube potatoes 2cm, pressure cook potatoes on manual (in 1 cup water with salt FIXME) for 4 minutes w/ immediate pressure release. They should be soft with smaller pieces just starting to fall apart.
  -Immediately drain potatoes and leave to cool
  -While potatoes cook, finely chop celery/onion/dill pickles, this is a perfect job for a food processor.
  -Mix all dressing ingredients
  -When potatoes are cool, add all chopped vegetables to combine. Then pour over the dressing and gently stir it in.
  -Salt to taste.

===Notes===
This potato salad is best made a day ahead, so the flavors can all meld in the fridge over night.

Try celery seed next time?

Inspired by: https://smittenkitchen.com/2007/07/rosanne-cash-all-american-potato-salad/