Sour Cream Potato Salad

Instructions

1. Place potatoes in a large pot, cover with cold salted water. Bring to a boil.
2. Cook until fork-tender, about 12-15 minutes. Don't overcook.
3. Drain potatoes and spread on a baking sheet to cool slightly.
4. In a large bowl, whisk together sour cream, mayonnaise, and mustard.
5. Add cooled potatoes, eggs, celery, red onion, and dill. Gently fold to combine.
6. Season with salt and pepper. Taste and adjust.
7. Refrigerate for at least 2 hours before serving for best flavor.
8. Can be made a day ahead. Stir gently before serving.