Instructions
1. **Cook the Potatoes:** Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender (about 10-15 minutes). Drain well and let them cool slightly.
2. **Boil the Eggs:** While the potatoes are cooking, place the eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let stand for 10-12 minutes for perfectly hard-boiled eggs. Drain, transfer to an ice bath, and let cool completely. Once cooled, peel and chop them into bite-sized pieces.
3. **Make the Dressing:** In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
4. **Combine Ingredients:** Add the cooled potatoes, chopped hard-boiled eggs, diced celery, minced red onion, fresh dill, and fresh chives to the dressing. Gently fold everything together until all ingredients are well coated. Be careful not to mash the potatoes too much; you want some texture!
5. **Chill and Serve:** Cover the bowl and refriger refrigerate for at least 30 minutes (preferably 2-3 hours) to allow the flavors to meld. Before serving, give it a quick stir and adjust seasoning if needed. Garnish with a sprinkle of paprika, if desired.
Short Tips
* **Don’t overcook the potatoes:** Mushy potatoes make for a less appealing salad. Aim for tender but still firm.
* **Cool everything down:** Ensure both the potatoes and eggs are completely cool before mixing, otherwise, your dressing might separate or become watery.
* **Taste and adjust:** The beauty of a good egg salad is in its balance. Don’t be afraid to add more salt, pepper, or even a touch more mustard until it’s just right for your palate.
* **Make ahead:** This salad tastes even better the next day, making it a perfect make-ahead option for gatherings.
