📖 Instructions

1. First things first, give those taters a good scrub! We don't want any dirt hiding out in our creamy deliciousness. I usually use a vegetable brush, just to be sure. Then, peel those spuds. I always peel them but if you want to leave on the skin, go right ahead. Its totally up to you.
2. Next, chop up those bad boys into roughly 1-inch pieces. It doesnt have to be perfect, you know? We're cooking, not sculpting.
3. Grab that big ol’ pot and fill it with enough water to generously cover the potatoes. Add a pinch of salt – it helps season the potatoes from the inside out. Trust me, its a game changer.
4. Bring that water to a boil over high heat. Once it's boiling mad, add your potatoes and give 'em a gentle stir.
5. Reduce the heat to medium-low and let those taters simmer happily for about 15-20 minutes, or until they're tender enough to easily pierce with a fork. You know, like a butter knife through warm butter. Mmm, butter...
6. While those potatoes are getting cozy in their boiling bath, let's whip up that creamy dill sauce. In your mixing bowl, combine the mayonnaise, sour cream, dill, salt, and pepper. Whisk it all together until it’s nice and smooth and creamy. I like to taste it at this point to make sure the seasoning is just right; sometimes I add more dill, sometimes more salt, sometimes I don't. It’s up to you.
7. Once the potatoes are cooked through, drain them immediately in a colander. Let them steam for a few minutes so they aren’t too hot to handle.
8. Now for the fun part! Gently add the cooked potatoes to the creamy dill mixture and fold them in. Be careful not to mash them too much – we want some nice, fluffy potato pieces. Unless you like mashed potato salad, then feel free to mash away!
9. Give it one last taste, adjusting seasoning as needed. I always add a little extra pepper, because who doesn’t love a little pep in their step? (Or their potato salad).
10. Cover the bowl and let it chill in the fridge for at least 30 minutes. This allows the flavors to mingle, making for a more intense flavor experience. An hour is even better, but you do you. This is *your* potato salad!