1/4cupDijon mustardmade with white wine and horseradish
2tsptri-colored pepperfresh ground
1/2 cupgreen pepperfinely diced
1/2 cupwhite onionfinely diced
1/2 cupceleryfinely diced
1/2cupcucumberseeds removed, finely diced
Instructions
Add 4 quarts filtered or spring water to a 6 quart pot , then bring to a simmer. Add potatoes and eggs and cook until the potatoes are done--about 15 minutes. (The eggs will probably be done a few minutes earlier, but spending a few extra minutes in the water with the potatoes won't hurt anything--and it makes extra-sure the eggs are completely done.) You'll know the potatoes are done when a paring knife slides into them without resistance.) Remove from heat.
Remove eggs with a slotted spoon and set aside to cool. Transfer the potatoes carefully, one at a time, from the pot to a colander to drain and cool. (Gently does it. You don't want the potatoes to start falling apart at this stage, because that will make for a messier-looking, crumbly final product.)
In a medium-sized bowl, combine mayonnaise, sour cream, dill, mustard, salt, pepper, and lime juice, mixing well. To dressing mixture, add green pepper, onion, and cucumber, mixing well. Peel the cooled eggs, then dice them; add to mayo mixture and stir to combine.
Gently slice cooled potatoes into 3/4-1 inch cubes; add to large bowl. Pour dressing over potatoes and toss gently, just enough to coat.
Chill potato salad well before serving, ideally about 3-4 hours.