Red Skin Potato Salad with Dill

Ingredients

• 3 pounds small red potatoes, halved or quartered
• 3 tablespoons white wine vinegar
• 3/4 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/3 cup chopped fresh dill
• 4 scallions, thinly sliced
• 1/2 cup diced celery
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 2 hard-boiled eggs, chopped, optional

Before you cook

• Scrub the red potatoes and cut them into bite-size pieces, leaving the skins intact.
• Chop the dill, slice the scallions, and dice the celery.

Steps

1. Put the potatoes in a large pot and cover with cold salted water.
2. Bring to a boil and simmer for 12 minutes until a knife meets only slight resistance.
3. Drain the potatoes and return them to the hot empty pot for 2 minutes to dry.
4. Sprinkle the vinegar over the hot potatoes and toss, letting them drink it in.
5. Spread the potatoes on a sheet pan and cool them for 20 minutes.
6. Whisk the sour cream, mayonnaise, Dijon, salt, and pepper together in a large bowl.
7. Add the cooled potatoes, celery, and scallions and fold gently.
8. Fold in the dill and the chopped eggs if you are using them.
9. Refrigerate for 1 hour, then taste again and add salt, since cold blunts seasoning.