Sour Cream and Chive Potato Salad (With Dill!)

Potato salad is versatile. You can play around with the ingredients, so don’t let anything stop you. This is a Party Size recipe, but can be easily halved. I prefer peeled potatoes, but if you prefer unpeeled red potatoes, that’s perfectly ok and it sure makes a prettier potato salad!

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 5  lbs  red potatoes, peeled
• 4  eggs, hard boiled and diced
• 4  celery ribs, diced
• 1  cup red onion, diced
• 1⁄3-1⁄2 cup fresh chives, thinly sliced (one 3/4 oz package)
• 1⁄4 cup dill pickles, diced or 1⁄4 cup  dill relish
• 1  cup mayonnaise
• 1  cup sour cream
• 2  teaspoons Dijon mustard
• 4  teaspoons dried dill or 2  tablespoons fresh dill
• 1 1⁄2-2  teaspoons salt
• 1⁄4 teaspoon pepper

Directions

1. Peel and cut potatoes, cut into one-inch pieces and boil for 10-12 minutes. Strain the potatoes in a colander and run cold water over the potatoes to stop the cooking. If you omit this step you will end up with mashed potatoes.
2. Combine sour cream, mayo, and mustard in a medium size bowl.
3. Combine the potatoes and all remaining ingredients in a large bowl, and empty the sour cream mixture into the large bowl and mix well.
4. Cover and refrigerate overnight, if possible.