Salade de pommes de terre rouges

Ingrédients

• 2 1/2 lbs red potatoes
• 2 teaspoons salt
• 4 large eggs
• 2 ribs celery chopped
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh chives
• salt to taste
• freshly ground black pepper
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard

Préparation

1. 1

   Place the red potatoes in a large pot and fill it with cold water. Add the salt and bring the pot to a boil. Reduce to a simmer and cook just until the potatoes are fork tender. It will take 10-20 minutes, depending on their size. Plunge the potatoes into an ice bath to stop the cooking process.

2. 2

   Add a steamer basket to a large saucepan. Fill it with enough water to reach just below the bottom of the steamer basket. Bring it to a boil and carefully place the eggs in the steamer basket using a long-handled slotted spoon or tongs. Cover the pot and steam for 15 minutes. Carefully plunge the eggs into an ice bath.

3. 3

   Mix the mayo, sour cream, and Dijon mustard in a small bowl.

4. 4

   Cut the potatoes into bite-sized pieces and peel and chop the eggs. Add the potatoes, eggs, celery, red onion, dill, and chives to a large bowl.

5. 5

   Pour the dressing over the top and toss to coat. Season with salt and freshly ground black pepper to taste.