Description
Creamy potato chunks soak up tangy mayo and sour cream, then mingle with vibrant dill, crunchy celery, and tender eggs for a refreshingly herby bite.
Ingredients
- 1.5 pounds Yukon gold potatoes
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons fresh dill chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 cup red onion finely chopped
- 2 stalks celery chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs hard-boiled and chopped
Instructions
- Wash potatoes, then peel if desired and cut into 1-inch cubes.
- Place potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil.
- Reduce heat and simmer until potatoes are fork-tender, about 10–12 minutes.
- Drain potatoes and rinse briefly with cold water, then let cool slightly.
- In a large bowl, combine mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and pepper.
- Add cooled potatoes, red onion, celery, and fresh dill, then gently toss to coat.
- Fold in chopped hard-boiled eggs until evenly distributed.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Allow the salad to chill so flavors meld for best taste.
- Use waxy potatoes like Yukon gold to maintain shape.
- Adjust the amount of dill to suit your preference.
- Serve within 24 hours for optimal freshness.