Dill Potato Salad Recipe
Ingredients
- 5 to 7 Large Pototoes
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1 tablespoon apple cider vinegar or to
- taste
- 1 tablespoon mustard or to taste
- 1 teaspoon celery salt
- salt and black pepper to taste
- 2 tablespoon dried dill weed
- Optional: 1/2 white onion finely chopped
- Optional: 1 stalk celery finely chopped
Instructions
- Boil the potatoes. I cut them into cubes to cook faster. Once finish, drain the water and allow them to cool completely (if you don’t you will cause a mushy texture)
- In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, mustard, onion, celery, celery salt, and salt and pepper until well mixed.
- Combine the cooled potatoes in the mixture and refrigerate for at least 30 minutes before serving it.
- Serve it cold
Nutrition facts are provided as a courtesy.
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