German-Style Potato Salad

Slice the fingerling potatoes into ¼ inch thick rounds and add to a medium saucepan. Cover them with 1 inch of water, bring to a boil, and cook until potatoes are fork-tender, about 8 to 10 minutes.

Peel and mince the shallot. Thinly slice the celery. Finely chop the dill fronds.

In a large bowl, whisk together the Dijon mustard, sweet pickle relish, apple cider vinegar, and 1 tbsp olive oil until well combined. Add the sliced celery, dill, as much of the shallot as you’d like along with a pinch of salt and pepper. Stir to combine.

Drain potatoes and transfer to the large bowl. Toss until evenly coated and chill until ready to serve.