Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 tbsp Kosher salt
  • 2 tbsp Apple cider vinegar
  • 1 cup mayonnaise
  • 1/2 cup full-fat sour cream
  • 1 tbsp Dijon mustard
  • 1/2 tsp celery seed
  • 4 large hard-boiled eggs, peeled and chopped
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/3 cup sweet or dill pickles, diced
  • 2 tbsp fresh dill, chopped
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Peel and cube the Yukon Gold potatoes into uniform 2 cm cubes.
  2. Fill a large pot with water and add 1 tablespoon of Kosher salt. Bring to a rolling boil.
  3. Add the potato cubes and cook for 10-12 minutes until a fork slides in with no resistance, but the potatoes still hold their shape.
  4. Drain the potatoes thoroughly in a colander and let them sit for 2 minutes. Return them to the warm pot for 30 seconds to evaporate excess moisture (steam dry).
  5. While the potatoes are still warm, drizzle with apple cider vinegar and toss gently.
  6. Let the potatoes cool to room temperature.
  7. In a separate small bowl, whisk together mayonnaise, sour cream, Dijon mustard, and celery seed, salt, and pepper.
  8. In a large serving bowl, combine the cooled potatoes, chopped eggs, celery, red onion, pickles, and dill.
  9. Pour the dressing over the top and gently fold until the potatoes are just coated and the dressing is velvety. Avoid overmixing.
  10. Refrigerate for at least 1 hour before serving to allow the flavors to meld.