Dilled Spring Potato Salad

1. 1

   Cook potatoes in a large pot of salted boiling water until they can be pierced with a thin paring knife.

2. 2

   Drain well, return to pot and let cool to room temperature.

3. 3

   Peel the cooled potatoes and slice 1/4 inch thick into a mixing bowl.

4. 4

   Sprinkle with cider vinegar and season w/ salt and pepper.

5. 5

   Refrigerate at least 2 hours or overnight.

6. 6

   Toss potatoes with celery, dill, green onions and mustard.

7. 7

   Fold in the sour cream and add enough mayonnaise to bind the salad together.

8. 8

   If you prepare ahead of time, the potatoes may absorb some of the moisture.

9. 9

   More mayo may need to be added just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.