The sour cream and mayonnaise base add a nice tang to my Grandma’s potato salad.
2 pounds red potatoes (about 7-8 cups once cut up)
2 Tbs red wine vinegar (or in a pinch I’ve used dill pickle juice)
1/2 tsp salt, more or less
1/2 tsp pepper, more or less
2 Tbs Dijon mustard
1/2 cup sour cream
1/2 cup mayonnaise
1 cup diced celery
1 dill pickle, diced (about 1/2 cup), sometimes I do more
2-3 scallions, sliced thinly AND/OR 1/4 –1/2 cup diced red onion (or yellow...)
1/4 cup minced fresh parsley
paprika to sprinkle on top
Optional: diced pimentos, chopped black olives, sweet pickles instead of dill, diced hard boiled eggs (up to 3)
Cook whole red potatoes in boiling water until you can easily poke through them with a paring knife (but not to the point that they are falling apart). Large-ish potatoes (so that it took 7 to make the 2 pounds) took about 25 minutes. Adjust up or down depending on the size of your potatoes.
Drain the potatoes, rinse in cold water, drain again and let cool a bit. Cut into 1/2-3/4” inch chunks. I like skin on but you can take the skin off before cutting if you don’t like the skin. Toss the still warm potatoes with the vinegar, salt and pepper.
In a small bowl blend the mustard, sour cream and mayonnaise until smooth.
Add the celery, pickles and onions and/or scallions to the potatoes. Stir in the dressing and mix thoroughly. Sprinkle the parsley on top and mix in a bit. Chill an hour or overnight, covered. Sprinkle with paprika just before serving.