Ingredients

• 3 pounds red potatoes (cubed)
• 1/2-3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon white wine vinegar
• 2 teaspoons sugar
• 1/2 teaspoon mustard powder
• 3 stalks celery (diced)
• 3 green onions (chopped)
• 1-2 tablespoons freshly chopped dill
• Salt and pepper (to taste)

Directions

• Bring a large pot of salted water to a boil over high heat. Add the cubed potatoes and cook until just fork tender, 10-12 minutes. Rinse with cold water and drain.
• In a large bowl, whisk together the mayonnaise, sour cream, vinegar, sugar and mustard powder.
• Add the potatoes, along with the celery, green onions and dill. Toss to mix well. Season with salt and pepper, to taste.
• Refrigerate for at least one hour, and up to overnight, before serving. Reseason before serving as needed.

Notes

• 7-20-25 3/4 Recipe
• We omitted the celery
• I used White Pepper in place of black pepper

Photos