Salt and Vinegar Potato Salad

Steps

1. To a large pot, add the potatoes and enough water to cover by 1 inch. Salt water generously. Partially cover pot and bring to a boil on high. Reduce heat and simmer 8–12 min., until potatoes are fork-tender. Reserve ½ cup cooking liquid and drain potatoes. Let cool slightly.
2. Meanwhile, in a large bowl, combine the mayonnaise, dill, vinegar, and mustard. Season with salt and pepper.
3. Add the onion, cooked potatoes, and ¼ cup cooking liquid to bowl of dressing and stir to combine. Season with salt and pepper. If dressing is too thick, add more cooking liquid, 1 tbsp at a time, until desired consistency is reached. Refrigerate salad until cold. Just before serving, top salad with the potato chips and more dill, if desired.