Creamy old-fashioned potato salad recipe with sour cream-mayonnaise dressing and dill, easy to make and perfect for picnics, potlucks and family get togethers.
2½poundsred potatoes, unpeeled, whole (can use any size)
6hardboiled eggs, roughly chopped
4ribs celery, small dice
1bunch green onions, whites and an inch or so of the green, sliced
¾cupgood quality mayonnaise
1½tablespoonswhite vinegar
Pinch of sugar
¾cupsour cream
1teaspoondried dill weed, or to taste
1teaspoondry mustard, or to taste
Kosher salt and fresh cracked pepper
Fresh chives, snipped, for top before serving
Instructions
In a large pot, cover potatoes with cold water and bring to a boil. Add a generous pinch of salt and turn heat down and simmer until tender. When pierced with a knife, they "feel" tender. Depends on the size of potatoes, mine were quite large and took about 50 minutes. Let cool on a plate on counter for a bit and then refrigerate until well chilled.
Make dressing. In a mixing bowl, whisk together mayonnaise, vinegar and a pinch of sugar. Add sour cream, dill and dry mustard. Whisk to combine well. This really is to taste, add more seasoning if you prefer. Season well with salt and pepper. Set aside.
Cut the chilled, unpeeled potatoes into bite-size chunks (mine were a tad too big!). Place potatoes in a large bowl. Add chopped hard boiled eggs, chopped celery and sliced green onions. Pour dressing over top and toss gently to combine well. Taste for salt. Mine needed quite a bit more, potatoes can take the seasoning, trust me, add more dill or mustard if necessary. Sprinkle with snipped, fresh chives and chill until ready to serve.
Notes
The only cooking involved is boiling the potatoes and eggs ~ you'll need 2-3 hours of chill time and not quite 1 hour of actual cook time.