Prep Time::20 mins
Cook Time::25 mins
Additional Time::30 mins
Total Time:: 1 hr 15 mins
Servings::8
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
Directions
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.