Classic Potato and Egg Salad

1.Place the potato cubes in a large pot and cover with cold water by about 2.5 cm. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain well and let cool slightly.

2.While potatoes are cooking, place eggs in a separate saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let stand for 10-12 minutes. Drain and transfer eggs to an ice bath for 5 minutes to stop cooking. Peel the eggs and chop them into 1.5 cm pieces.

3.In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.

4.Add the chopped celery, red onion, fresh dill, and fresh chives to the dressing. Stir to combine.

5.Gently fold the slightly cooled potatoes and chopped eggs into the dressing mixture. Be careful not to mash the potatoes too much.

6.Season with salt and black pepper to taste. Mix gently until everything is evenly coated.

7.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for several hours or overnight.

8.Before serving, give the salad a gentle stir. Garnish with an extra sprinkle of fresh dill or paprika, if desired.