Ingredients

• 10 unpeeleds red potatoes
• 0.75 cups sour cream
• 0.75 cups mayonnaise
• 0.5 whites 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

1. 1 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.
2. 2 Stir sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper together in a bowl until well combined.
3. 3 Place potatoes and eggs in a large salad bowl; sprinkle with dried dill. Pour dressing over potatoes and eggs; mix lightly.
4. 4 Cover and refrigerate the salad for at least 30 minutes. Serve cold.

Nutrition per serving