Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, or other waxy potatoes, peeled or unpeeled, and cut into 1-inch (2.5cm) cubes
  • 1 cup (240ml) mayonnaise
  • 1/4 cup (60ml) sour cream or Greek yogurt
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) white wine vinegar or apple cider vinegar
  • 1/4 cup (15g) fresh dill, chopped
  • 1/4 cup (30g) red onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 teaspoon sugar (5g)
  • 1/2 teaspoon (2.5g) salt (or to taste)
  • 1/4 teaspoon (1g) black pepper (or to taste)
  • 2 hard-boiled eggs, chopped (optional)

Instructions:

  1. Place potato cubes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Test with a fork; it should pierce easily.
  2. Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow to cool slightly.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, white wine vinegar (or cider vinegar), sugar, salt, and pepper until smooth.
  4. Gently fold in the cooled potatoes, dill, red onion, and celery to the dressing. If using, add the chopped hard-boiled eggs.
  5. Cover the bowl and refrigerate for at least 30 minutes (ideally longer) to allow the flavors to meld.
  6. Before serving, taste and adjust seasoning with salt and pepper as needed.