• Peel and cut the potatoes into bite-sized chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes, or until the potatoes are fork-tender. Drain them. Toss them in apple cider vinegar and let them cool slightly.
• While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit, covered, for 10-12 minutes. Drain, peel, and chop the eggs into small pieces.

De-flame the onions

• Deflaming onions reduces their pungent, sharp taste to make them milder and sweeter, which is especially useful when using them raw in salads, salsas, or other dishes.
• Slice the onions, place them in a bowl and cover with cold water.
• Add a little bit of salt or lemon juice (optional) to help neutralize the sharpness further.
• Let the onions soak for 10-15 minutes.
• Drain the water and pat the onions dry with a paper towel before using them.
• In a large mixing bowl, combine mayonnaise, sour cream, mustard, pickle relish, celery, salt, and pepper. Whisk until smooth and well combined.
• Pour the dressing over the potatoes when it is slightly warm.
• Add the chopped eggs, dill leaves and red onion to the bowl. Gently mix everything until the potatoes are well coated with the dressing.
• Cover the potato salad and refrigerate for at least an hour to allow the flavours to meld together.
• Before serving, sprinkle paprika over the top for colour, and garnish with fresh herbs if desired.
• Enjoy your creamy, flavourful potato salad! It's perfect as a side dish for picnics, barbecues, or family dinners.