🥔 Creamy Dill Potato Salad

Ingredients

• Salad

• 3 lb Red potatoes, cut in 1-inch chunks
• 1 tbsp Table salt, for the cooking water
• 3 Eggs, large
• 1 tbsp Apple cider vinegar
• 2 stalk Celery, diced
• ½ Red onion, finely chopped

• Dressing

• ½ cup Mayonnaise
• ½ cup Sour cream
• 1 tbsp Dijon-style mustard
• ⅔ cup Fresh dill, chopped
• ¾ tsp Table salt
• ¼ tsp Ground black pepper

Nutrition

Steps

You’ll need: large pot, colander, large bowl, instant-read thermometer.

1. Put the potatoes in a pot, cover with cold water by an inch and add the salt. Bring to a boil and simmer 10 to 12 minutes, until a knife slides in easily. Drain, toss with the vinegar while warm and cool 15 minutes.
2. Meanwhile, cover the eggs with water in a small pot, bring to a boil, then cover, take off the heat and let stand 12 minutes, until the yolks are firm. Cool in ice water, peel and chop.
3. Whisk the mayonnaise, sour cream, mustard, dill, salt and pepper in a large bowl.
4. Fold in the potatoes, eggs, celery and onion. Chill at least 1 hour. Keep it cold; do not leave it out more than 2 hours (1 hour above 90°F).