I LOVE potato salad. All kinds. But only the kinds without mustard, or very little amounts of mustard. Because I'm the only one in this apartment who eats potato salad, I make it very rarely.
Dill Potato Salad
4-5 potatoes, any kind really
1/4 cup of mayonnaise
1/4 cup of sour cream
2 tbsp of milk
2 tbsp of lemon juice
1 tsp of salt
1/2 tsp of pepper
3 tbsp of chopped dill
1/4 cup of chopped red onion
Peel and dice the potatoes into bite-sized pieces. Add the potatoes to a large pot with the eggs and cover with enough water to cover the potatoes. Boil until the potatoes are fork-tender, then drain. Peel the eggs.
While the potatoes and eggs are boiling, in a large bowl, whisk together the mayonnaise, sour cream, milk, lemon juice, salt and pepper. In a small bowl, mash the eggs with a fork.
Add the potatoes, eggs, dill and red onion to the "sauce" and fold all of the ingredients together. Taste the potato salad and season with more salt or pepper as needed.
Serve warm or cold, I like mine cold.