This Potato Salad EXPLODES with flavors and textures, and is equally delicious served warm or cold, which means you can make it fresh or ahead or time.
Cook the potatoes until fork tender in plenty of salted water, then drain them and let them cool at room temperature for about 10 minutes.
While that's happening, hard boil the eggs using your favorite method, then cool them slightly, peel them and cut them in 8.
Make the dressing by combining the olive oil, apple cider vinegar, sour cream, Dijon mustard, salt and white pepper in a small bowl or measuring cup; whisk vigorously until well combined and reserve.
Combine the cooked potatoes, hard boiled eggs, chopped green onions, dill pickles, walnuts and fresh dill in a large mixing bowl. Add the dressing and toss delicately until well combined.
Serve warm or chilled.
This salad will keep in the refrigerator for 3 days.