Ingredients:

  • 2 lbs (907g) baby red potatoes, scrubbed and quartered
  • 1 tsp (6g) salt
  • 2 tbsp (30ml) apple cider vinegar
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60g) sour cream
  • 1 tbsp (15g) Dijon mustard
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 3 hard-boiled eggs, chopped
  • 1/2 cup (50g) celery, finely diced
  • 1/4 cup (15g) red onion, minced
  • 3 tbsp (10g) fresh dill, chopped
  • 2 tbsp (10g) fresh chives, sliced

Instructions:

  1. Place the quartered red potatoes in a large pot and cover with cold water. Add 1 tsp (6g) of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until the potatoes are fork-tender but still hold their shape.
  2. Drain the potatoes in a colander. While they are still steaming hot, transfer them to a large mixing bowl and immediately drizzle with 2 tbsp (30ml) of apple cider vinegar. Toss gently.
  3. Allow the potatoes to cool for about 10 minutes.
  4. Stir in the mayonnaise, sour cream, Dijon mustard, garlic powder, salt, and pepper until velvety.
  5. Gently fold in the chopped eggs, celery, red onion, dill, and chives. Stir until just combined to keep the potato chunks intact.