First, cook the potatoes in a large pan of lightly boiling, salted water until they can be pierced with a thin paring knife (they will continue cooking as they cool in their jackets). Drain well, return to the pan and let cool to room temperature.
Second, peel the cooled potatoes and slice 1/4 inch thick into a glass or stainless mixing bowl. Sprinkle with the cider vinegar and season with salt and pepper, then refrigerate for at least 2 hours or overnight.
Third, toss the potatoes with the celery, dill, green onions and mustard. Fold in the sour cream and then add in enough of the mayonnaise to bind the salad together.
Note:
The potatoes may absorb some of the moisture if you prepare the salad ahead of time. You may want to add a little extra mayonnaise as needed just before serving.
Submitted by: kph
