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

1. 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.

2. 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.

3. 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.

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