Southern Dill Potato Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 279 Calories

Ingredients

• ¾ cup sour cream
• ¾ cup mayonnaise
• 1 stalk celery, finely chopped
• 1 teaspoon celery salt
• 1 tablespoon dried dill weed
• salt and black pepper to taste
• 5 hard boiled eggs, roughly chopped
• 10 unpeeled red potatoes
• 1 tablespoon apple cider vinegar, or to taste
• 1 tablespoon Dijon mustard, or to taste
• ½ white onion, finely chopped

Recipe Instructions

Step 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.

Step 2

Stir together sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper in a bowl until well mixed.

Step 3

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.

Step 4

Cover and refrigerate the salad for at least 30 minutes. Serve cold.