Like the dill potato salad recipe my mother made for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will enjoy it! The best taste is achieved when the salad is covered and placed in the refrigerator overnight.
Ingredients
- unpeeled red potatoes: 10 piece
- sour cream: 0.75 cup
- mayonnaise: 0.75 cup
- white onion: 0.5 piece (chopped)
- stalk celery: 1 piece (chopped)
- apple cider vinegar: 1 Tbsp (to taste)
- Dijon mustard: 1 Tbsp (to taste)
- celery salt: 1 tsp
- salt and black pepper: (to taste)
- hard boiled eggs: 5 piece (chopped)
- dill weed: 1 Tbsp (dried)
Metric Conversion
Stages of cooking
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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.
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Stir together sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper in a bowl until well mixed.
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Place potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly.
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Cover and refrigerate the salad for at least 30 minutes. Serve cold.
