Categories: Sides
Ingredients
- 2 lbs. russet potatoes, peeled and cut into 1-inch chunks
- Kosher salt
- 2 tbsp. apple cider vinegar
- 3 large eggs
- 1 cup mayo
- 1/4 cup sour cream
- 1/3 cup chopped dill pickles, plus 2 tbsp. brine
- 2 tbsp. yellow mustard
- 1/2 tsp sugar
- 3 stalks celery, chopped
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh parsley
- Black pepper
- Paprika, for topping
Directions
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Put the potatoes in a large saucepan; cover with cold water and season with 1 tsp salt. Bring to a simmer and cook until tender, 10-12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 tsp salt; toss. Let cool slightly, about 10 minutes.
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Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and run under cold water until cool; peel, chop and set aside.
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Whisk the mayo, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayo mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.