Ingredients:
- 2 lbs. small white potatoes
- 1 tbsp. apple cider vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp. yellow mustard
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/4 cup dill pickle, finely chopped
- 2 hard-boiled eggs, peeled and chopped
- 1/4 cup chopped fresh dill and chives mix
- Salt and fresh ground black pepper
Directions:
- Add the potatoes to a large pot and cover with 1½ inches of water. Season the water with 1 teaspoon of salt for every quart of water. Bring to a boil and then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
- While the potatoes are cooking, place the chopped onions in a small bowl and cover them with cold water. Let them sit for 10 minutes and then drain and rinse.
- Just before your potatoes are ready, fill a medium bowl with ice and cold water. Drain the cooked potatoes and immediately transfer them to the ice bath.
- Once cool enough to handle, but still a bit warm in the middle, remove them from the ice bath and peel. The skins should be easy to remove.
- After peeling, chop the potatoes into bite-sized chunks and place them in a large bowl. Drizzle the tablespoon of vinegar over the potatoes and lightly season with salt.
- In a separate large bowl, whisk together the sour cream, mayonnaise and mustard until well combined.
- Add the prepared dressing, onions, celery, pickles, chopped eggs and fresh herbs to the seasoned potatoes. Gently stir everything together, being careful not to mash the potatoes.
