Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 tbsp Kosher salt
  • 2 tbsp Apple cider vinegar
  • 1 cup high-quality mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp Dijon mustard
  • 1/2 tsp celery seed
  • 1/2 tsp smoked paprika
  • 4 large hard-boiled eggs, chopped
  • 2 celery ribs, finely diced
  • 1/2 small red onion, finely minced
  • 1/4 cup sweet pickles, chopped
  • 2 tbsp fresh dill, minced
  • Salt and black pepper to taste

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook until fork-tender (8–12 minutes).
  2. Drain the potatoes in a colander and let sit for 2–3 minutes to steam-dry. Transfer warm potatoes to a bowl and immediately drizzle with apple cider vinegar. Toss gently and let cool for 10 minutes.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, mustard, celery seed, and smoked paprika.
  4. Add the chopped eggs, celery, red onion, pickles, and fresh dill to the potatoes. Pour the dressing over the mixture and fold gently with a silicone spatula until evenly coated. Season with salt and pepper. Chill for at least 1 hour before serving.