Southern Dill Potato Salad

Name: Southern Dill Potato Salad
Total time: 75
Yield: 8
Ingredients: 10 unpeeled red potatoes; 0.75 cup sour cream; 0.75 cup mayonnaise; 0.5 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

Recipe by NE1CanCook from allrecipes.com

Lunch 1 Hr. 15 Mins.

Ingredients

8 servings

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10 unpeeled red potatoes
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0.75 cup sour cream
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0.75 cup mayonnaise
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0.5 white onion, finely chopped
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1 stalk celery, finely chopped
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1 tablespoon apple cider vinegar, or to taste

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1 tablespoon Dijon mustard, or to taste
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1 teaspoon celery salt
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salt and black pepper to taste
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5 hard boiled eggs, roughly chopped
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1 tablespoon dried dill weed

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 together sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper in a bowl until well mixed.
Place potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly.
Cover and refrigerate the salad for at least 30 minutes. Serve cold.