Red-Skinned Potato Salad

Ingredients and Weight:

• Red-skinned potatoes, 2 pounds
• Celery, 1 cup (1/2 stalk)
• Onion, 1 cup (1/2 large)
• Bell pepper, 1/2 cup (1/4 medium)
• Hard-boiled eggs, 6
• Mayonnaise, 1 cup
• Sour cream, 1/2 cup
• Dijon mustard, 1 tablespoon
• Apple cider vinegar, 2 tablespoons
• Dill, 1 tablespoon (fresh, chopped)
• Salt and pepper, to taste

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Difficulty Level:

3 (moderate)

Preparation Method Steps:

1. Wash and scrub the potatoes. Prick them with a fork and microwave for 10-12 minutes, or until tender.
2. Let the potatoes cool slightly, then peel and dice them into bite-sized cubes.
3. Finely dice the celery, onion, and bell pepper.
4. In a large bowl, combine the potatoes, celery, onion, bell pepper, and eggs.
5. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, dill, salt, and pepper.
6. Pour the dressing over the potato mixture and stir to combine.
7. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

• Calories: 270
• Fat: 15g
• Carbohydrates: 30g
• Protein: 7g

Dish Characteristics:

• Creamy and tangy
• Colorful and vibrant
• Perfect for potlucks, picnics, or barbecues

User Comments:

• "This potato salad is a hit at every party I bring it to!"
• "The red-skinned potatoes add a beautiful color and earthy flavor."
• "I love the tangy dressing with the Dijon mustard and apple cider vinegar."

Special Precautions and Tips:

• Use Yukon Gold or other red-skinned potatoes for the best flavor.
• For a creamier potato salad, smash some of the potatoes before adding them to the bowl.
• Add some chopped bacon or ham for an extra savory flavor.