Almost My Mama's Potato Salad

My hubby and I had a BBQ the other day and I was craving my mom's potato salad.  I searched the house high and low and could not find the recipe.  So, I created this from memory.  It is pretty tasty if I say so myself.

3 lbs Russet Potatoes
4 Tbsp Apple Cider Vinegar - Divided
3 Stalks Celery - Diced
1/2 Red Onion - Finely Diced
1 Hard Boiled Egg - Sliced
1/2 c Mayonnaise
1/4 c Sour Cream or Plain Greek Yogurt 
1 tsp Celery Seed
1 Tbsp Dry Dill
Kosher Salt
Fresh Ground Black Pepper

Peel and dice the potatoes into about 1/2 inch pieces.  Add to a large pot and cover with water.  Add about 1 Tbsp of salt.  Bring to a boil and then reduce to a simmer.  Let it cook for about 10 minutes or until the potatoes are just tender.  Drain the potatoes and place in a large bowl.  Drizzle 2 Tbsp of apple cider vinegar on to the potatoes.  Set aside to cool a bit.

In a small bowl combine the mayonnaise, sour cream, the other 2 Tbsp of apple cider vinegar, celery seed, dry dill, a pinch or two of salt and a few grinds of black pepper.  Set aside.

Add the celery, red onion and hard boiled egg to the potatoes.  Add the mayonnaise mixture to the potatoes and stir to combine.  Give the salad a taste and add salt and/or pepper if needed.  If the salad feels a bit dry add another spoonful or two of mayonnaise or sour cream.  Refrigerate for at least an hour before serving, but tastes best if left overnight.

Serves 6 - 8 sides.

---