4 cups pared and sliced (not chopped) waxy potatoes (like red potatoes or Yukon gold)
1 cup sour cream (full fat, not reduced or fat-free!)
½ cup real mayonnaise (again, not reduced fat or fat-free and definitely not Miracle Whip!)
¼ cup finely chopped fresh dill
1-1/2 cups seeded and sliced English cucumber
⅓ cup thinly sliced red onion
1-1/2 teaspoons salt
⅛ teaspoon freshly ground pepper
Hard-boiled sliced eggs, for garnish
Fresh dill sprigs, for garnish
Instructions
Bring a large pot of water to a boil. Add pared and sliced potatoes and cook just until firm-tender, about 10 minutes. Do not overcook. Drain, but do not cool.
While potatoes are cooking, whisk together in a mixing bowl the sour cream, mayonnaise, and chopped dill until smooth. Stir in the cucumber, onion, salt, and pepper.
Add the warm cooked potatoes to the sour cream mixture; toss gently until well-combined.
Cover and refrigerate until completely chilled, at least several hours. Garnish with hard-boiled egg slices and sprigs of fresh dill. Serves 6-8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/favorite-potato-salad/