Creamy Potato Salad

Instructions

1. 1

   Place whole potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water. Bring to a boil over high heat.

2. 2

   Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender but not falling apart.

3. 3

   While potatoes cook, prepare hard-boiled eggs if not already done. Place eggs in a separate pot, cover with water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer to ice water.

4. 4

   Drain potatoes and let them cool for 10 minutes until you can handle them comfortably. Peel the potatoes while still warm (the skins come off easier this way).

5. 5

   Cut potatoes into 2cm (3/4-inch) cubes and place in a large mixing bowl. Let cool to room temperature.

6. 6

   In a separate bowl, whisk together mayonnaise, sour cream, mustard, and vinegar until smooth.

7. 7

   Add the diced celery, red onion, chopped eggs, and fresh dill to the potatoes.

8. 8

   Pour the dressing over the potato mixture and gently fold everything together, being careful not to mash the potatoes.

9. 9

   Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours before serving.

10. 10

    Before serving, give it a gentle stir, adjust seasoning if needed, and sprinkle with paprika for color.