Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled or unpeeled, and cubed (approximately 900g)
  • 1 teaspoon salt (plus more for seasoning)
  • ¾ cup mayonnaise (180ml)
  • ¼ cup sour cream (60ml)
  • 2 tablespoons Dijon mustard (30ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon sugar
  • ½ teaspoon freshly ground black pepper
  • ¼ cup finely chopped red onion (40g)
  • ¼ cup finely chopped fresh dill (a good generous handful!)
  • 2 hard-boiled eggs, peeled and chopped
  • 1/4 cup celery, minced

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook until potatoes are fork-tender (approx. 15-20 minutes).
  2. Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow them to cool slightly (but not completely).
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, and black pepper.
  4. Add the slightly cooled potatoes, red onion, dill, celery and chopped hard-boiled eggs to the dressing.
  5. Gently stir until everything is well combined, being careful not to mash the potatoes too much. Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes (or longer) to allow the flavors to meld.
  6. Before serving, give it another gentle mix and sprinkle with extra dill, if desired.