Yields:
6 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
A classic potato salad is a must-have at every potluck and barbecue and this is the best of the best. It’s creamy 
Ingredients
Adjust Servings
Instructions
- Place the potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
- Drain the potatoes in a colander, then place the colander with the potatoes bowl and let it cool down for 10 to 15 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or 1-inch cubes, depending on their size. Place the cut potatoes in a large bowl.
- While the potatoes are still warm, pour enough dressing over them to moisten.
- Add the red onion, salt and pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.