Best Ever Potato Salad

By á-2421

Ingredients

• 1 clove garlic, peeled
• 3 lbs. small red potatoes, quartered
• 2 Tbsp cider vinegar, divided
• 1 1/2 tsp salt, divided
• 6 hard-cooked eggs, divided
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 Tbsp Dijon mustard
• 1/2 tsp paprika
• 1/4 tsp pepper
• 1 medium sweet onion, finely chopped
• 2 celery ribs, finely chopped
• 2 Tbsp finely chopped fresh parsley

Preparation

Step 1

Skewer garlic clove with a toothpick (to make it easy to find after cooking). Place potatoes, 1 Tbsp vinegar, 1 tsp salt and skewered garlic in a large pot. Add water to cover and bring to a boil. Reduce heat and simmer until the potatoes are just tender, 10-12 minutes. Drain, reserving garlic; remove skewer and crush garlic.

Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold.

Just before serving, slice remaining egg. Top salad with sliced egg; sprinkle with fresh parsley and if desired additional paprika.