Quarter your potatoes then add to a large pot and
fill with water so the potatoes are covered by
about two inches. Add about two teaspoons of salt
to the water then place over medium-high heat and
bring to a boil. Reduce to a simmer and cook until
fork tender, about 10-15 minutes depending on the
size of the potato.
To hard boil the eggs place in a medium pot and
submerge in water so they're covered by about an
inch. Add a teaspoon of salt and vinegar to the
water then bring to a boil. Turn burner off and
cover pot. Leave for ten minute then drain and
fill the pot with cold water to cool the eggs down
Once potatoes are fork tender drain the water from
the pot and transfer potatoes back to the empty
pot or a large bowl. Drizzle with the vinegar and
toss then set aside. You may wish to rinse your
potatoes with cold water after draining to cool
them down and stop any further cooking.
Slice the red onion thinly and chop into shorter
pieces then place in a small bowl, drizzle lemon
juice over, toss then set aside. This will de-
flame the onion and take the bite out of it.
Chop the dill and chives, slice the celery stalks,
peel and chop the apple, peel and chop the
hardboiled eggs, and chop enough pickled to fill a
measuring cup. I pour the juice into the measuring
up until it's completely full as well. You can
also use a cup of sweet relish if that's easier! I
prefer larger pieces of pickles in the salad but
both work well.
In a medium bowl add the mayo, sour cream, dijon
mustard, and celery seeds. Give them a mix then
add in the chopped pickles and juice and mix once
more then set aside.
Pour the dressing over the potatoes and toss then
add the onion, apple, celery, dill, chives, and
eggs and gently mix. Sprinkle with paprika before
serving and enjoy!
Originally Submitted
6/26/2020
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