Southern Dill Potato Salad

This dill potato salad is a delicious combination of tender red potatoes and hard-boiled eggs tossed in a creamy and tangy dill and mustard dressing.

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

Ingredients

• 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
• 0.75 cup mayonnaise
• 0.75 cup sour cream
• 0.5 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

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

Step 3

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

Step 4

Place potatoes and eggs in a large salad bowl; sprinkle with dried dill. Pour dressing over potatoes and eggs; mix lightly.