Ingredients:

  • 2 lbs baby red potatoes, halved or quartered
  • 3 large hard-boiled eggs, chopped
  • 1 cup celery, finely diced
  • 1/2 cup green onions, thinly sliced
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh dill, chopped

Instructions:

  1. Place potatoes in a pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer for 12–15 minutes until a fork slides into the center with zero resistance.
  2. While potatoes drain, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a large bowl until the mixture is smooth and uniform.
  3. Add the warm potatoes to the dressing first and toss gently to allow the potatoes to absorb the flavor.
  4. Once the potatoes have slightly cooled, fold in the chopped hard-boiled eggs, diced celery, sliced green onions, and fresh dill.
  5. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the creaminess to set.