A delightful potato salad with a creamy herb dressing, perfect for any occasion.
Peel and dice the potatoes into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
Place the potatoes in a large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 15 minutes.
Avoid overcooking to prevent the potatoes from becoming mushy.
Drain the potatoes and let them cool completely.
Cooling prevents the salad from becoming watery.
Chop the green onions and celery into small pieces.
Use fresh vegetables for the best crunch and flavor.
In a mixing bowl, whisk together the mayonnaise, sour cream, dill, garlic powder, salt, pepper, and vinegar.
Adjust seasoning to taste for a personalized flavor.
Combine the potatoes, green onions, and celery in a large bowl. Pour the dressing over and toss gently to coat.
Toss gently to avoid breaking the potatoes.
Cover the salad and refrigerate for at least 1 hour before serving.
Chilling enhances the flavors and texture.
Serve the salad chilled, garnished with additional dill if desired.
Serve in a decorative bowl for a beautiful presentation.
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