Three-Day Perfect Potato Salad

1Place the cubed potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender but still firm, about 10-15 minutes. Drain and let cool completely.

2In a large mixing bowl, combine the mayonnaise (1 cup), Dijon mustard (¼ cup), apple cider vinegar (¼ cup), sugar (1 tablespoon), celery seed (1 teaspoon), paprika (1 teaspoon), salt, and pepper. Mix well to create the dressing.

3Add the cooled potatoes to the dressing and gently toss to coat.

4Fold in the chopped red onion, celery, dill pickles, hard-boiled eggs, (4) and fresh parsley. Mix until all ingredients are evenly distributed.

5Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld together.

6After 24 hours, taste the potato salad and adjust the seasoning with additional salt, pepper, or vinegar if needed.

7Refrigerate for another 48 hours to enhance the flavors even more.

8Before serving, give the potato salad a final stir and drizzle with a little olive oil for added richness.