Dilled Baby Potato Salad

There are so many options when making potato salad, serving it warm or cold, with pickles and bacon or not. Here is the one we are making today.

Dilled Baby Potato Salad

3 dozen baby new potatoes
3 eggs, hard boiled, peeled and chopped
1/2 cup mayo or Vegenaise
1/2 cup sour cream
1 Tablespoon apple cider
1 Tablespoon Dijon mustard
1 teaspoon French's mustard
1 teaspoon celery salt
1/2 sweet onion, finely chopped
1 celery stalk, finely chopped
salt and pepper, to taste
1 heaping teaspoon dried dill, or 1/4 cup fresh dill

Bring a large pot of salted water to a boil. Add potatoes and cook until soft but not mushy. Drain and set aside to cool.
In a large bowl, mix together mayo, sour cream, mustard's, celery salt, onion, and celery stalk.
Lightly chop potatoes and add to bowl. Add chopped eggs and salt and pepper to combine.
Check and adjust seasonings.
Add dill and stir well.
Refrigerate for at least 30 minutes.