10 unpeeled red potatoes
5 hard boiled eggs, roughly chopped
¾ cup of sour cream
1/ white onion, finely chopped
1 stalk celery, finely chopped
¾ cup of mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
salt and pepper to taste
1 tablespoon dried dill weed
Place the potatoes in a large pot and cover them with water. Bring them to a boil over high heat then reduce the heat to medium-low and simmer the potatoes until they’re cooked through but still firm. That should take about 20 minutes. Then remove from the water, let cool and then cut them into chunks.
Set the potatoes aside and in a bowl, stir together the sour cream, mayo, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper.
Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate for at least 30 minutes. Serve cold.