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Creamy Southern Dill Potato Salad

4.8
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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
75 min
SERVINGS
8 servings
Salad Southern
Creamy Southern Dill Potato Salad
Ingredients
  • 10 unpeeled red potatoes
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 1/2 white 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
Fill a large container with water, making sure the potatoes are completely submerged, then place them on high heat and bring to a rolling boil. Gradually decrease the intensity of the heat to a low simmer, allowing the potatoes to cook until they reach your desired level of doneness, approximately 20 minutes.
2
Drain the potatoes from the water and let them sit for a while to cool down, then chop them into bite-sized pieces.
3
In a separate bowl, whisk together the sour cream, mayonnaise, finely chopped onion, diced celery, vinegar, mustard, celery salt, and a pinch of salt and pepper until the ingredients are harmoniously blended.
4
Combine the cooked potatoes with eggs in a large serving dish; sprinkle some dried dill on top for added flavor.
5
Pour the dressing over the potatoes and eggs, gently mixing everything together to avoid over-mixing.
6
Cover the bowl with a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
7
Serve the chilled salad cold, garnished with additional dried dill if desired.