
Southern Dill Potato Salad

Nutrition :
219 calories,
3.4 stars -
based on 287 reviews
Yield : 8 servings
Ingredients
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10 unpeeled red potatoes5 hard boiled eggs, roughly chopped¾ cup sour cream¾ cup mayonnaise1 tablespoon apple cider vinegar, or to taste1 tablespoon Dijon mustard, or to taste½ white onion, finely chopped1 stalk celery, finely chopped1 teaspoon celery saltsalt and black pepper to taste1 tablespoon dried dill weed
Directions
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Place the 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 the potatoes into chunks. Set the potatoes aside.In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.Place the 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.
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