Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, or other waxy potatoes, peeled or unpeeled, and cut into 1-inch cubes
  • 1 cup (240ml) mayonnaise (full-fat or light)
  • 1/4 cup (60ml) sour cream or Greek yogurt
  • 2 tablespoons yellow mustard (American or Dijon)
  • 2 tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon finely chopped fresh dill (or 1 teaspoon dried)
  • 1 teaspoon celery seed (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (50g) finely chopped celery
  • 1/4 cup (25g) finely chopped red onion
  • 2 hard-boiled eggs, peeled and chopped (optional)

Instructions:

  1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer until the potatoes are fork-tender (about 15-20 minutes). Drain the potatoes in a colander and let them cool slightly.
  2. While the potatoes are cooking, whisk together the mayonnaise, sour cream/yogurt, mustard, vinegar, dill, celery seed (if using), salt, and pepper in a large mixing bowl.
  3. Gently fold the slightly cooled potatoes into the dressing, making sure they are evenly coated.
  4. Add the chopped celery, red onion, and hard-boiled eggs (if using) to the potato mixture. Gently stir to combine.
  5. Cover the potato salad and refrigerate for at least 30 minutes (or longer, for better flavor). Taste and adjust seasonings before serving.