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Southern Dill Potato Salad
Southern Dill Potato Salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Tangy dill potato salad with Dijon mustard, cider vinegar, celery salt, red potatoes, and eggs.
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
Instructions:
  • In a large pot, submerge potatoes in water and bring to a vigorous boil. Lower the heat to a gentle simmer and cook until tender but slightly firm, approximately 20 minutes. Drain, allow to cool, and chop into chunks. Keep aside.
  • Combine sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, salt, and pepper in a bowl and mix until fully combined.
  • Add potatoes and eggs to a generously sized salad bowl, sprinkle with dried dill, then drizzle the dressing over the top and gently toss to combine.
  • Chill the salad in the refrigerator for a minimum of 30 minutes before serving it cold.

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