Ingredients:

  • 2 lbs (900g) baby red potatoes, scrubbed and cubed into 1-inch pieces
  • 1 tsp (6g) salt
  • 2 tbsp (30ml) apple cider vinegar
  • 1/2 cup (120g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 1 tbsp (15g) Dijon mustard
  • 1/4 cup (10g) fresh dill, finely chopped
  • 2 stalks (60g) celery, finely diced
  • 3 green onions, thinly sliced
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) celery seed
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the cubed potatoes in a pot and cover with cold water. Add salt. Bring to a boil, then reduce to a simmer for 12–15 minutes until fork-tender. Drain immediately in a colander.
  2. While the potatoes are still steaming hot in the colander, drizzle the apple cider vinegar over them. Toss gently and let them sit for 5–10 minutes to allow the acidity to penetrate.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, mustard, garlic powder, and celery seed until smooth.
  4. Fold the chopped dill, diced celery, and sliced green onions into the dressing.
  5. Add the slightly cooled potatoes to the bowl and fold gently with a spatula until evenly coated. Season with salt and black pepper.