Potato salad with dill

Easy-to-prepare potato salad is dressed with a mixture of mayonnaise and sour cream with the addition of dill.

Ingredients

• Small red or yellow potatoes (cut into quarters) - 900 g
• Eggs - 6 pcs.
• Stalked celery (chopped) - 1 cup (about 2 stalks)
• Onions (chopped) - 1/3 cup
• Salt - 0.25 tsp + 0.5 tsp
• Mayonnaise - 0.75 cups
• Dijon mustard - 1 tbsp l.
• Ground black pepper - 0.25 tsp
• Sour cream - 0.5 cups
• Fresh dill (chopped) - 1 tbsp. l.

Directions

1. Boil the potatoes in water with 1/4 teaspoon of salt until tender, about 15 minutes. Dry, let cool slightly.
2. Boil eggs hard-boiled (8-10 minutes), cool under cold water.
3. Prepare a dressing for potato salad. In a large bowl, combine mayonnaise, mustard, 1/2 teaspoon salt, and black pepper. Add celery, onion, sour cream and dill, stir.
4. Put warm potatoes and chopped eggs in a bowl with dressing, mix gently. Cover the potato salad and refrigerate for at least 6 hours, or better for a day.