Southern Dill Potato Salad

Ingredients

• 1 tablespoon apple cider vinegar to taste
• 1 stalk celery finely chopped
• 1 teaspoon celery salt 
• 1 tablespoon dijon mustard to taste
• 1 tablespoon dill weed dried
• 5  hardboiled eggs roughly chopped
• 0.8 cup mayonnaise 
• 10  potatoes red unpeeled
• 8 servings salt and pepper black to taste
• 0.8 cup cup heavy whipping cream sour
• 0.5  onion white finely chopped

Equipment

• bowl
• pot

Directions

1. Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes.
2. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
3. In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
4. Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill.
5. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes.
6. Serve cold.