Perfect Egg-Dill-Potato Salad

Serves 6

3 pounds small new red potatoes

8 hard-boiled eggs (coarsely chopped)

½ cup finely chopped dill pickles

1 cup chopped yellow onion

½ cup finely chopped celery

1 cup mayonnaise

2 tablespoons sour cream

2 teaspoons white wine vinegar 

¼ cup finely chopped fresh dill

1½ tablespoons salt

Salt and pepper (to taste)

 

1. Place potatoes in a pot or large saucepan. Completely cover with water. Add salt. Bring to a boil. Reduce heat and simmer until tender. Drain. Allow to cool.
2. Cut potatoes into quarters. Place in a large bowl. Add eggs, pickles, onion, and celery. Toss gently.
3. In a small bowl, whisk together mayonnaise, sour cream, vinegar, and dill. Salt and pepper to taste.
4. Pour dressing over potato mixture. Gently toss well to combine. Serve at room temperature or chilled.