Ingredients
- 2 pounds small potatoes yellow, red, or white
- 1 tablespoon apple cider vinegar
- Salt and fresh ground black pepper to taste
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 medium red onion finely chopped
- 3 celery ribs finely chopped
- 1 medium dill pickle finely chopped
- 2 hard-boiled eggs peeled and chopped (optional)
- 1/4 cup chopped fresh herbs parsley, dill, chives, tarragon, or cilantro
Instructions
- Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.
- Rinse the potatoes under cold water so they are cool enough to handle. Use a pairing knife to slip off the skins if desired. Cut the potatoes into bite-sized pieces and place them in a large bowl. Sprinkle with vinegar and a pinch of salt and pepper.
- In a separate bowl, mix together sour cream, mayonnaise, and mustard. Once the potatoes have cooled, add this dressing to the potatoes and gently mix.
- Add the chopped red onion, celery, dill pickle, and optional hard-boiled eggs. Stir to combine.
- Fold in the fresh herbs and season with salt and pepper to taste. For best flavor, chill the potato salad in the refrigerator for at least 30 minutes before serving.
