Creamy Potato Salad

Instructions

1. 1

   Place whole potatoes in a medium pot and cover with cold water by 2 inches. Add 1 teaspoon of salt to the water.

2. 2

   Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.

3. 3

   While potatoes cook, prepare hard-boiled eggs if not already done. Place eggs in boiling water for 10 minutes, then transfer to ice bath.

4. 4

   Drain potatoes and let cool for 10 minutes until you can handle them. Peel if desired (optional for red potatoes).

5. 5

   Cut potatoes into 3/4-inch cubes and place in a medium mixing bowl. Sprinkle with white vinegar while still warm.

6. 6

   In a separate bowl, whisk together mayonnaise, sour cream, mustard, salt, and pepper until smooth.

7. 7

   Add diced celery, red onion, chopped eggs, and fresh dill to the potatoes.

8. 8

   Pour the dressing over the potato mixture and gently fold together until evenly coated.

9. 9

   Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.

10. 10

    Before serving, give it a gentle stir and adjust seasoning if needed. Garnish with a sprinkle of paprika.