Southern Dill Potato Salad
Much like the dill-infused potato salad my mother lovingly prepared for me during my upbringing in Spanish Fort, Alabama, near the Gulf of Mexico, I've recreated it with a contemporary and subtly tangy flair. I'm confident that you'll relish it! To experience its finest flavors, simply cover the salad and refrigerate it overnight.
Ingredients
- 10 unpeeled red potatoes
- ¾ cup sour cream
- ¾ cup mayonnaise
- ½ white onion, finely chopped
- 1 stalk celery, finely chopped
- 1 tablespoon apple cider vinegar, or to taste
- 1 tablespoon Dijon mustard, or to taste
- 1 teaspoon celery salt
- salt and black pepper to taste
- 5 hard boiled eggs, roughly chopped
- 1 tablespoon dried dill weed
Instructions
- 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.
- Stir together sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper in a bowl until well mixed.
- Place potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs and mix lightly.
- Cover and refrigerate the salad for at least 30 minutes. Serve cold.
Nutrition
Calories: 279kcalCarbohydrates: 11gProtein: 6gFat: 24gSaturated Fat: 6gCholesterol: 134mgSodium: 413mgPotassium: 329mgFiber: 1gSugar: 1gVitamin C: 5mgCalcium: 60mgIron: 1mg
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