1. Place the potatoes in a 3-quart saucepan; add enough water to cover potatoes.
2. Cover the pot with its lid and bring to a boil, once at a full boil reduce heat to low.
3. Continue to cook until potatoes are tender (poke with a fork to test), drain.
4. Run cold water over the potatoes to cool. (let stand until cool enough to handle)
5. Cut potatoes into bite sized pieces, set aside.

Make the dressing:

1. Mix mayonnaise, Nonna Pia’s organic apple cider vinegar, grainy dijon, garlic, dill salt and pepper in a large bowl. Once thoroughly combined you can adjust with more apple cider vinegar to your preference.
2. Add potatoes, celery, onion and bacon to the prepared dressing and toss to coat.
3. Carefully stir in the chopped eggs.
4. Sprinkle with paprika (optional).
5. Cover and refrigerate at least 4 hours to blend flavours and chill.

Store covered in the refrigerator.

Before Serving:

1. Drizzle with Nonna Pia’s Classic Balsamic Glaze.
2. Serve & Enjoy!