Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, peeled or unpeeled, cut into 1-inch (2.5cm) cubes
  • 1 tablespoon (15ml) kosher salt, plus more for seasoning the potatoes
  • 1 cup (240ml) mayonnaise (full-fat is recommended, but light works too)
  • 1/4 cup (60ml) sour cream (or plain Greek yogurt)
  • 2 tablespoons (30ml) yellow mustard
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon (5ml) granulated sugar (optional, adjust to taste)
  • 1/2 teaspoon (2.5ml) black pepper, freshly ground
  • 1/2 cup (75g) celery, finely diced
  • 1/4 cup (30g) red onion, finely diced
  • 1/4 cup (15g) fresh dill, chopped
  • 4 large eggs, hard-boiled, peeled, and chopped

Instructions:

  1. Place potato cubes in a large pot and cover with cold water. Add 1 tablespoon (15ml) kosher salt. Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes.
  2. Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow to cool slightly.
  3. While the potatoes are cooking, hard-boil the eggs. Cool, peel and chop.
  4. In a large mixing bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, sugar (if using), and pepper until smooth.
  5. Gently fold the cooled potatoes, celery, red onion, dill, and chopped eggs into the dressing until everything is evenly coated.
  6. Taste and adjust seasoning with salt and pepper as needed. For best flavour, cover and chill in the refrigerator for at least 30 minutes before serving.