Potato Salad with Caramelized Onions

Step 1: Boil the potatoes for 15 minutes or until tender in salted water. Take them out and let them cool. Once cooled, smash them using a baking tray.

Step 2: Bring a pot of water with white vinegar to a boil. Add the eggs and cook for 9 minutes. Extract into a cold water bath and then remove the shells. Finely chop and set aside.

Step 3: For the dressing, combine all ingredients (mayonnaise, yellow mustard, dijon mustard, old fashion mustard, apple cider vinegar, diced pickles, maple syrup) in a bowl and set aside.

Step 4: Melt the salted butter on a medium pan with 1 tbsp of olive oil. Add the onions and cook, continuing to stir until slightly softened. Add the sugar and continue to cook until a golden caramel color is formed.

Step 5: Combine all the ingredients (smashed potatoes, chopped eggs, caramelized onions, diced celery, dressing) in a large bowl along with the dill and set aside in the fridge so the flavors can get well combined. Garnish with chopped dill and enjoy.