A creamy Red Potato Salad Recipe with dill, hard-boiled eggs, celery, and green onions, coated in a tangy dressing of sour cream, mayonnaise, and dijon!
Transfer potatoes to a large saucepan and cover with water by 1 inch. Season the water with salt (as you would pasta), and place over high heat and bring to a boil. Boil for about 15-20 minutes, until fork-tender. Transfer the potatoes to a colander and strain thoroughly. Set aside to cool.
While the potatoes are cooling, make the dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, dijon, salt, dill, and pepper.
Add the potatoes, eggs, celery, and green onions to the bowl and stir until evenly coated in the dressing. Cover and refrigerate for at least 3 hours. Serve and enjoy.
The Anthony Kitchen