Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, unpeeled, cut into 1-inch (2.5cm) cubes
  • 1 teaspoon (5g) salt, plus more for seasoning water
  • ¾ cup (180ml) mayonnaise
  • ¼ cup (60ml) sour cream or plain Greek yogurt
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) English mustard
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) finely chopped fresh dill
  • 1 teaspoon (5ml) granulated sugar
  • ½ teaspoon (2.5ml) celery seeds
  • Salt and freshly ground black pepper to taste
  • ½ cup (75g) finely chopped celery
  • ½ cup (75g) finely chopped red onion
  • ¼ cup (40g) finely chopped bread and butter pickles, drained well
  • 2 hard-boiled eggs, peeled and chopped

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Add salt. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15-20 minutes.
  2. Drain potatoes in a colander and rinse with cold water to stop the cooking process. Let cool slightly.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream (or Greek yogurt), Dijon mustard, English mustard, apple cider vinegar, dill, sugar, celery seeds, salt, and pepper.
  4. Gently fold the slightly cooled potatoes into the dressing.
  5. Add celery, red onion, pickles (if using), and chopped hard-boiled eggs to the potato mixture. Gently fold to combine.
  6. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.
  7. Before serving, taste and adjust seasoning with salt and pepper as needed.