Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
  • 1 teaspoon (5ml) salt, plus more for seasoning cooking water
  • Water, enough to cover potatoes
  • 1 cup (240ml) mayonnaise
  • 1/2 cup (120ml) sour cream
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) fresh dill, finely chopped, plus more for garnish
  • 1/4 cup (60ml) finely chopped red onion
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon (5ml) sugar
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground

Instructions:

  1. Place potato chunks in a large pot and cover with cold water. Add salt to the water. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with a fork (about 15-20 minutes).
  2. Drain the potatoes in a colander. Rinse briefly with cold water to stop the cooking process. Allow the potatoes to cool slightly.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, chopped dill, red onion, lemon juice, sugar, salt, and pepper.
  4. Gently fold the slightly cooled potatoes into the dressing, making sure each piece is well coated. Be careful not to mash the potatoes.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with fresh dill before serving.