A delightful twist on the classic potato salad, featuring a creamy herb dressing and a medley of fresh ingredients.
Boil the potatoes in a large pot of water until tender when pierced with a fork.
Ensure the potatoes are evenly sized for uniform cooking.
Drain the potatoes and let them cool completely before peeling and dicing into bite-sized pieces.
Cooling the potatoes prevents them from breaking apart when mixed.
Chop the celery, onion, and eggs into small pieces and place them in a large mixing bowl.
Use a sharp knife to achieve clean cuts for better presentation.
In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt, pepper, dill, and chives to make the dressing.
Taste the dressing and adjust seasoning as needed.
Combine the diced potatoes with the chopped vegetables and eggs in the mixing bowl.
Gently fold the ingredients to avoid mashing the potatoes.
Pour the dressing over the potato mixture and gently toss to coat evenly.
Add the dressing gradually to achieve your desired consistency.
Cover the salad and refrigerate for at least 4 hours before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad chilled, garnished with extra dill or chives if desired.
Serve in a decorative bowl for an appealing presentation.
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