What you’ll need:
- 3 SOF potatoes
- 1 tablespoon apple cider vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise, homemade or store-bought
- 1 tablespoon mustard, any kind
- 1/2 medium SOF onion, finely chopped
- ½ cup dill pickles, finely chopped
- 2 hard-boiled eggs, peeled and chopped (optional)
- 1/4 cup SOF parsley, chopped
- Salt and freshly ground black pepper
What you’ll do:
- Add potatoes to a large pot and cover with water. Season with salt then bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until easily pierced with a fork.
- Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and add to the ice bath. When cool, peel potatoes by gently pinching the skin and pulling it away. Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
- While the potatoes cook, add onions to a small bowl and cover with cool water. Wait 10 minutes then rinse. (This tones down the raw flavor of the onions).
- In a bowl, mix sour cream, mayonnaise, and the mustard. Add sour cream mixture, onions, pickles, eggs, and parsley to the potatoes. Gently stir to combine.
- Season with salt and pepper to taste. Ideally, refrigerate at least 30 minutes before serving.
