Dill Potato Salad

• 1-1/2 pound Red Potatoes
• 1/2 cups Mayonnaise (I Used Regular Hellman's)
• 1/4 cups Light Sour Cream (I Used Daisy)
• 1-1/2 teaspoon Dijon Mustard (or More To Taste)
• 1 teaspoon Apple Cider Vinegar
• 3/4 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 1/2 cups Celery, Chopped
• 1/2 cups Sweet Onion, Chopped
• 2 whole Eggs, Hard Boiled And Chopped
• 3 teaspoons Fresh Dill, Snipped (plus More For Garnish)

1. Wash and scrub potatoes, but do not peel. Add potatoes to a medium pot and cover with water. Add some salt. Bring to a boil. Cook for approximately 20-25 minutes, just until fork can pierce the surface. Do not overcook. You want them firm when cut. Cool. When you are able to handle the potatoes, cut them into bite-size pieces.
2. Whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt and pepper. Gently fold in potatoes, celery, onion, eggs and dill. Check for seasonings. Chill for at least 6 hours or overnight.
3. This is best served after the flavors have time to meld together. Add sea salt and fresh ground black pepper to taste. Garnish with snipped dill to serve.

potatoes, mayonnaise, ubc, apple cider vinegar, kosher salt, ubc, celery, sweet onion, eggs, fresh dill

Taken from tastykitchen.com/recipes/salads/dill-potato-salad/ (may not work)