Ingredients:

  • 3 lbs red skin potatoes, cubed into 1-inch pieces
  • 4 large hard-boiled eggs, chopped
  • 1 cup celery, finely diced
  • 1/2 cup green onions, thinly sliced
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 3 tbsp fresh dill, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Place the cubed red potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
  2. Bring to a boil, then reduce to a simmer for 12–15 minutes until fork-tender but still holding their shape.
  3. Drain the potatoes in a colander and let them steam-dry for 5 minutes.
  4. In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Stir in most of the fresh dill, reserving a teaspoon for garnish.
  5. Transfer the warm potatoes to a large mixing bowl. Gently fold in the chopped hard-boiled eggs, celery, and green onions.
  6. Drizzle the dressing over the mixture and toss gently with a rubber spatula until coated.
  7. Transfer the salad to an airtight container and refrigerate for at least 2 hours to allow flavors to fuse.