Potato Salad

Ingredients

• 2 pounds small yellow potatoes
• 1 tablespoon apple cider vinegar
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon yellow mustard
• 1/2 medium red onion, chopped
• 3 celery stalks
• 1 medium dill pickle
• 2 hard-boiled eggs
• 1/4 cup fresh herbs, such as parsley, dill, and chives
• Salt and pepper

Directions

1. Cook the potatoes whole in a large pot at a simmer for 15–20 minutes. Drain and put into an ice bath.
2. When cool, pull off the skins, chop, and place in a large bowl. Scatter the vinegar over them and lightly season with salt.
3. While the potatoes cook, chop the onion, cover it with cool water, and drain after 10 minutes.
4. Mix the sour cream, mayonnaise, and mustard.
5. Add the dressing, onion, celery, pickles, eggs, and herbs to the potatoes.
6. Stir and refrigerate for at least 30 minutes.