In a large pot of salted water, boil the potatoes until tender. Drain and place in a large mixing bowl. Cool slightly.
5 lb russet potatoes
Drizzle the vinegar over the warm potatoes and allow that to soak in. Stir in the mayonnaise and distribute throughout. Season the potatoes with the salt, dill, and pepper. Allow the salad to cool slightly.
¼ cup white wine vinegar, ¾ cup mayonnaise, 1 tablespoon fresh dill (chopped), 1 teaspoon salt, ¼ teaspoon black pepper
Add the sour cream, celery, and scallions. Adjust seasonings. Chill under ready to serve.
1 cup sour cream, 3 ribs celery, 2 green onion
Notes
Though you can serve the salad warm, it’s nice to let it chill several hours before serving.Variations: there are so many different things you can add to dill potato salad to make it more, including chopped dill pickles or sweet pickles, sweet or dill pickle relish, hard boiled eggs, yellow mustard, Dijon mustard, whole grain mustard, pickle juice, lemon juice, and/or celery seed.