Tangy Potato and Egg Salad

1. 1

   Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil.

2. 2

   Add 2 teaspoon salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes.

3. 3

   Drain and run under cold water to cool.

4. 4

   Meanwhile, place the eggs in a medium saucepan, add enough cold water to reach 2 inches above submerged eggs and bring to a boil.

5. 5

   Remove from heat, cover the pan, and let stand for 11 minutes.

6. 6

   Drain and cool in ice water.

7. 7

   Once cool, peel and roughly chop.

8. 8

   While the potatoes and eggs are cooking, in a large bowl, whisk together the sour cream, mayonnaise, vinegar, and 1/4 teaspoon each salt and pepper.

9. 9

   Cut the potatoes in half (or quarter if large).

10. 10

    Add the potatoes to the dressing and gently toss to coat.

11. 11

    Fold in the eggs, pickles, and dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.