Ingredients

• Salad
• 2 1/2 lbs. red potatoes, small or large
• 2 stalks celery, thinly sliced
• 2 green onions, thinly sliced
• 1/4 cup fresh dill, chopped and tightly packed
• 4 eggs


• Dressing
• 1 cup sour cream
• 2 tablespoons white vinegar
• juice from 1/2 of a lemon
• 1 tablespoon Dijon mustard
• 1/4 cup coarse grain mustard
• 1/2 teaspoon celery seed
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

Clean potatoes under water with a vegetable brush. With skins on, place whole potatoes in a large pot of cold water (filled to 1 inch above tops of potatoes). Place eggs in pot with potatoes, pushing them down to fully immerse in water. Bring to a boil, then reduce heat to a gentle rolling boil. Cook for about 15 minutes or until potatoes can be easily pierced with the tip of a sharp knife.

Remove eggs from pot and allow to cool. Pour potatoes into a colander to drain. Allow to cool, then transfer to a work surface. Cut potatoes into bite size pieces and transfer cut potatoes to a large mixing bowl.

Chop up cooked eggs (or roughly mash with a potato masher) and add to bowl of potatoes. Add to potatoes the celery, green onions and dill. Pour dressing (directions follow) over potato mixture and gently toss to thoroughly combine. Place in refrigerator for an hour or more to cool.


In a small mixing bowl, combine sour cream, vinegar, lemon juice, Dijon mustard, coarse grain mustard, celery seed, salt and pepper. Whisk ingredients until smooth and creamy.