Description
My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.
Ingredients
- 10 unpeeled red potatoes
- 5 hard boiled eggs, roughly chopped
- ¾ cup sour cream
- ¾ cup mayonnaise
- 1 tablespoon apple cider vinegar, or to taste
- 1 tablespoon Dijon mustard, or to taste
- ½ white onion, finely chopped
- 1 stalk celery, finely chopped
- 1 teaspoon celery salt
- salt and black pepper to taste
- 1 tablespoon dried dill weed
Instructions
- Place potatoes in a large pot
- cover them with water
- and bring to a boil over high heat. Reduce the heat to medium-low
- and simmer until the potatoes are cooked through but still firm
- about 20 minutes. Remove from the water
- let cool
- and cut potatoes into chunks. Set aside.
- Stir together sour cream
- mayonnaise
- onion
- celery
- vinegar
- mustard
- celery salt
- and salt and pepper in a bowl until well mixed.
- Place potatoes and eggs in a large salad bowl
- and sprinkle with dried dill. Pour the dressing over the potatoes and eggs
- and mix lightly.
- Cover and refrigerate the salad for at least 30 minutes. Serve cold.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 8