Direction

Instructions:
1. Begin by washing and peeling the potatoes. Cut them into bite-sized chunks and place them in a pot of boiling water. Cook for 10-15 minutes or until the potatoes are fork-tender.

2. Drain the potatoes and let them cool down for a few minutes.

3. In a large mixing bowl, combine the olive oil, salt, pepper, dried oregano, and dried thyme. Mix well.

4. Add the chopped red onion, celery, and dill pickles to the bowl and toss to coat the vegetables with the seasoned olive oil.

5. In a separate small bowl, mix together the mayonnaise, Dijon mustard, and apple cider vinegar. This will be the dressing for the potato salad.

6. Add the cooked potatoes to the mixing bowl with the seasoned vegetables and gently mix everything together.

7. Pour the dressing over the potato salad and mix until all the ingredients are evenly coated.

8. Taste the potato salad and adjust the seasoning as needed. You can add more salt, pepper, or dried herbs to your liking.

9. Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow the flavors to come together.

10. Serve the potato salad cold as a side dish or a light lunch. Enjoy your delicious and flavorful next level potato salad!