Homemade Dill Potato Salad
Ingredients
- 5 to 7 Large Potatoes
- 3/4 cup of sour cream
- 3/4 cup of mayonnaise
- 1 tablespoon of apple cider vinegar or to
- taste
- 1 tablespoon of mustard or to taste
- 1 teaspoon of celery salt
- salt and black pepper to taste
- 2 tablespoon of dried dill weed
- Optional: 1/2 white onion finely chopped
- Optional: 1 stalk of celery finely chopped
Instructions
- Boil the potatoes until tender. I cut them into cubes to help them cook faster. Once finished, 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