Creamy Potato Salad

Creamy Potato Salad 2 pounds red potatoes diced 1 pound bacon cooked and crumbled (optional) 1/2 red onion diced 4 ribs celery diced 4 hard boiled eggs roughly chopped 3/4 cup mayonnaise ¼ cup cider vinegar 1/4 cup minced fresh dill 2 tablespoons sugar 1 tablespoon dijon mustard 1 tablespoon sweet pickle relish 1 teaspoon salt ½ teaspoon pepper Bring a large pot of water to a boil over high heat. Add in diced potatoes and cook until tender, 10 to 15 minutes. Drain well and rinse with cold water to cool. In a large mixing bowl, add in cooled potatoes with bacon (optional), onion, celery, and eggs. In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, mustard, relish, salt, and pepper. Pour dressing over potatoes and toss until combined and everything is well coated. Cover and refrigerate at least 2 hours before serving.