Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) cubes
  • 1 teaspoon (5g) salt, plus more to taste
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) sour cream (or Greek yogurt for a lighter option)
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (30ml) Dijon mustard
  • 1/4 cup (6g) fresh dill, chopped
  • 1/4 cup (30g) red onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1/4 teaspoon (1g) black pepper, plus more to taste

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil and cook until potatoes are tender but not mushy, about 12-15 minutes. Test for doneness with a fork.
  2. Drain the 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 the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, and Dijon mustard.
  4. Gently fold the cooled potatoes into the dressing. Add the chopped dill, red onion, and celery.
  5. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Taste again and adjust seasonings if necessary before serving.