Ingredients
Scale
- 3 lbs red potatoes
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon sugar
- ½ cup fresh dill, chopped
- 4 stalks of celery, finely diced
- ½ of a red onion, finely diced
- Salt and pepper, to taste
Instructions
- Wash the potatoes well and then cut them into 1-inch chunks (no need to peel them).
- Place the potatoes along with 1 tablespoon of salt in a large pot and add enough water to cover the potatoes.
- Bring the water to a boil and then reduce the heat to a simmer. Cook for 10-12 minutes, or until the potatoes are easily pierced with a fork.
- Drain the potatoes well.
- Meanwhile, in a large bowl, mix together the mayonnaise, sour cream, mustards, sugar, dill, celery, and onion. Taste and season with salt and pepper as desired.
- While the potatoes are still warm, toss them with the dressing until everything is evenly coated. Taste again and adjust the seasoning as needed.
- Cover and refrigerate for at least 2 hours to allow the flavors to blend. Serve cold or at room temperature.