Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled or unpeeled, cut into 1-inch cubes (910g)
  • 1 tsp salt, plus more for seasoning (5g)
  • 3/4 cup mayonnaise (170g)
  • 1/4 cup sour cream (60g)
  • 2 tablespoons Dijon mustard (30g)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon finely chopped fresh dill (about 1 sprig) (5g)
  • 1/2 teaspoon garlic powder (2g)
  • 1/4 teaspoon black pepper, plus more for seasoning (1g)
  • 1/2 cup finely chopped celery (50g)
  • 1/4 cup finely chopped red onion (25g)
  • 2 hard-boiled eggs, peeled and chopped (optional)
  • Paprika, for garnish (optional)

Instructions:

  1. Place potato cubes in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender but not mushy – test with a fork, it should slide in with slight resistance.
  2. Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow to cool completely (this can be sped up by spreading them out on a baking sheet).
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, dill, garlic powder, and black pepper until smooth.
  4. Gently fold the cooled potatoes, celery, red onion, and hard-boiled eggs (if using) into the dressing until evenly coated.
  5. Taste and adjust seasoning with salt and pepper as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Garnish with paprika (if desired) and serve chilled. This potato salad recipe is best served cold.