Ingredients:

  • 3 lbs Waxy Potatoes (New, Red Bliss, or Fingerlings)
  • 4 Large Eggs, hard-boiled and chopped
  • Coarse Sea Salt (for boiling water)
  • 1 cup Full-Fat Mayonnaise
  • 1/2 cup Sour Cream or Plain Greek Yogurt
  • 2 Tbsp White Wine Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 tsp Granulated Sugar
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Fine Sea Salt
  • 3 stalks Celery, finely diced
  • 1/2 cup Red Onion (or Shallot), finely diced
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Chives (or Spring Onion Greens), finely snipped

Instructions:

  1. Dice the potatoes into roughly 1-inch (2.5 cm) uniform cubes.
  2. Place the diced potatoes in a large stockpot and cover with cold, heavily salted water. Bring to a boil, then simmer gently until fork-tender (about 15-20 minutes). Do not overcook.
  3. Drain the potatoes immediately in a colander. Return the warm, still-steaming potatoes to a large mixing bowl. While potatoes are cooking, hard-boil the eggs (8-10 minutes), transfer to an ice bath, peel, and coarsely chop.
  4. Make the dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream, white wine vinegar, Dijon mustard, sugar, pepper, and salt until completely smooth.
  5. Initial Dress: While the potatoes are still warm, spoon about half of the prepared dressing over them. Toss gently with a spatula. The warmth helps the potatoes absorb the flavour deeply.
  6. Gently fold in the finely diced celery, red onion, and chopped hard-boiled eggs.
  7. Add the remaining dressing, ensuring everything is lightly coated. Stir in the fresh dill and chives, giving one final, gentle toss.
  8. Cover the bowl tightly and refrigerate for a minimum of 3 hours, ideally overnight, to allow the flavours to marry and the dressing to thicken.
  9. Before serving, taste the salad again and adjust seasoning (salt or vinegar) if needed. Garnish with a sprinkle of paprika or extra chives.