Drain and place the potatoes in a large mixing or serving bowl and top with the celery, radishes and red onions.

Immediately drizzle the apple cider vinegar over the potatoes and toss to coat. This parmesan dill potato salad is made with red potatoes, shaved parmesan cheese, fresh dill. Salt and pepper to taste.

Drain thoroughly and cool in the refrigerator for about 45 minutes.

Cut cooled potatoes into chunks, about 3/4 in size. Overall, this mustard dill potato salad is: This salad is bursting with enticing flavours and textures.

Let the salad sit for a few minutes, then taste.

Cover and bring to a boil; Add a generous pinch of salt. In a dutch oven or other large pot, boil the potatoes until tender, about 10 to 15 minutes.

Place a metal steamer basket inside your pressure.

Potato salad is a side dish that must be present at any barbecue party. It’s a fun twist on what you might be used to. Add the celery, onions, dill and egg to the potatoes.

Whisk mayo, vinegar, mustard, garlic, salt and pepper together until.

Quick and easy to make; Stir in 1/2 cup of the vinaigrette; Allow the potatoes to cool to room temperature.