Hard-boiled eggsSeveral, roughly chopped; adjust quantity to preference~4est.
Apple cider vinegar2 tablespoon when cooking potatoes + 2 tablespoon for dressing4 tbsp
Mayonnaise½ cup
Sour cream½ cup
Dijon mustard2 tbsp
Black pepper½ tsp
Pickle juice (optional)A splash for extra flavor~2 tbspest.
Paprika for garnish~½ tspest.
Steps
1
Cut 3 lbs of potatoes into roughly 3/4 to 1 inch pieces. Place into a large pot and cover with about 2 inches of water. Add 2 teaspoons of salt, bring to a boil, then reduce to a simmer for 10–15 minutes until fork-tender. Drain in a colander and spread on a baking sheet to cool and dry out.
2
While potatoes cook, finely chop 2 celery stalks and set aside. Combine fresh dill and parsley (about 1/4 cup total) and chop finely. Dice half a cup of red onion and place in a medium bowl with 2 tablespoons of apple cider vinegar; let sit for 10 minutes to remove the sharp bite.
3
Finely chop about 1/2 cup of pickles. Roughly chop several hard-boiled eggs (the exact number can vary to taste).
4
Once potatoes have cooled, transfer to a large mixing bowl. Drizzle with an additional 2 tablespoons of apple cider vinegar and toss gently.
5
In the bowl with the marinated red onions, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
6
Add the celery, pickles, and eggs to the potatoes. Pour the dressing over and gently fold everything together, being careful not to break apart the potatoes and eggs. If desired, add a splash of pickle juice for extra tang.
7
Fold in the fresh herbs. Garnish with a sprinkle of paprika. The potato salad can be served immediately or refrigerated in an airtight container for up to 4 days.
PrimedTableBETA
