Extra flavorful!:
meaningfuleats.com

Prep time: 10 minutes
Cook time: 20 minutes + 30m to chill
Total Time: 1 hour
Servings: 6-8

INGREDIENTS:

• 2 1/2 pounds red potatoes cut in half and into 1/2-inch chunks
• 4 TBS white wine vinegar
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 TBS yellow mustard
• 3-4 hard boiled eggs diced
• 1/2 cup celery – diced
• 3 green onions thinly sliced (white and green parts)
• 1/4 cup pickles diced (sweet or dill depending on your taste)

DIRECTIONS:

• Bring a large pot of water to boil. Generously salt the water and add the cut potatoes.
• Boil until fork tender for about 15-20 minutes, checking every couple minutes towards the end of cooking. Drain the potatoes.
• In a large bowl, whisk together the white wine vinegar, salt, pepper and sugar.
• Pour the warm potatoes into the vinegar mixture and gently mix with a rubber spatula to combine.
• Whisk together the mayonnaise sour cream and mustard. Pour over the potatoes and gently fold in.
• Add the remaining ingredients and gently stir to combine.
• Cover and refrigerate for at least 1 hour and up to 6 hours. Enjoy!

NOTES:

• make sure to generously salt the water that the potatoes will be cooked in.
• Toss the hot potatoes in the vinegar/sugar/seasoning mixture. Wait to fold in the sour cream/mayo mixture until the potatoes have fully cooled. 
• Let the potato sit for at least 30 minutes, preferably 2 hours for the flavors to meld. The potato salad is best eaten within 8 hours of making it.