A delightful twist on the classic potato salad, featuring a creamy herb dressing and a medley of fresh ingredients.
Peel the potatoes and cut them into bite-sized pieces.
Cut the potatoes evenly to ensure they cook uniformly.
Boil the potatoes in salted water until tender, about 10 minutes. Drain and let cool.
Check the potatoes with a fork; they should be tender but not mushy.
In a mixing bowl, combine mayonnaise, sour cream, cider vinegar, and dill to make the dressing.
Whisk the dressing until smooth for even coating.
Mix the cooled potatoes with the dressing, onion, celery, peas, bacon, eggs, chives, and scallions.
Fold gently to avoid breaking the potatoes.
Chill the salad in the refrigerator for at least an hour before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad garnished with extra chives or dill.
Serve at room temperature for the best flavor.
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