Southern Dill Potato Salad
Ingredients
- 10 unpeeled red potatoes
- ¾ cup sour cream
- ¾ cup mayonnaise
- ½ white onion, finely chopped
- 1 stalk celery, finely chopped
- 1 tablespoon apple cider vinegar, or to taste
- 1 tablespoon Dijon mustard, or to taste
- 1 teaspoon celery salt
- salt and black pepper to taste
- 5 hard-boiled eggs, roughly chopped
- 1 tablespoon dried dill weed
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Instructions
- Place potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut potatoes into chunks. Set aside.
- Stir sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper together in a bowl until well combined.
- Place potatoes and eggs in a large salad bowl; sprinkle with dried dill. Pour dressing over potatoes and eggs; mix lightly.
- Cover and refrigerate the salad for at least 30 minutes. Serve cold.
Source
Original recipe: View Original