Ingredients

The following ingredients have 6 Servings
  • 2 pounds small yellow, red, or white potatoes
  • 1 tablespoon apple cider, wine, or rice wine vinegar
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise, try homemade mayonnaise
  • 1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
  • 1/2 medium red onion, finely chopped, about 1/2 cup
  • 3 celery stalks, finely chopped, about 1/2 cup
  • 1 medium dill pickle, finely chopped, about 1/3 cup
  • 2 hard-boiled eggs, peeled and chopped, optional
  • 1/4 cup chopped fresh herbs like parsley, dill, chives, tarragon, or cilantro
  • Salt and fresh ground black pepper

Instruction

  • Add the potatoes to a large pot and cover with 1 1/2 inches of water. Season with salt — use one teaspoon for every quart of water.
  • Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and break apart)—Cook 15 to 20 minutes or until easily pierced with a fork.
  • Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath. When cool, peel the potatoes by gently pinching the skin and pulling it away.
  • Chop the peeled potatoes into bite-size chunks, then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
  • While the potatoes cook, add the onions to a small bowl and cover with cold water. Wait for 10 minutes, then rinse. This step helps to tone down the raw flavor of the onions.
  • Stir the sour cream, mayonnaise, and mustard in a bowl.
  • Add the sour cream mixture, de-flamed onions, celery, pickles, eggs, and herbs to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
  • Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.