Red Potato Salad


  • 3 lb. small red potatoes
  • 2/3 c. mayonnaise
  • 1/2 c. sour cream
  • 2 tbsp. white wine vinegar
  • 1 tbsp. Dijon mustard
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 2 stalks celery, chopped
  • 1/4 c. chopped dill
  • 6 slices cooked bacon, chopped


  1. Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes.  Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
  2. Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
  3. Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.

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