Potato Salad

By boscobojo

Ingredients

• 1 1/2 cups apple cider vinegar
• 2 cups sugar
• 1/4 cup water
• 1/2 cup mustard seeds
• 4 lbs. red potatoes, quartered, cooked and cooled
• 2/3 cup sour cream
• 2/3 cup mayonnaise
• 1/3 cup champagne vinegar
• 1/3 cup Dijon mustard
• 1/3 cup whole grain mustard
• 1/3 cup honey
• 1/3 cup olive oil
• 1 Tbl. salt, divided
• 1 1/2 cups diced celery
• 1 cup diced sweet onion
• 1/2 cup chopped flat leaf parsley
• 1/4 cup chopped fresh dill
• Celery leaves

Preparation

Step 1

Cook cider vinegar, sugar and water in medium saucepan over medium-high heat, stirring often, until sugar is dissolved; add mustard seeds. Cook 20 minutes or until seeds are soft but slightly firm. Strain seeds, reserving liquid; set seeds aside. Simmer reserved liquid until syrupy and reduced by half. Pour syrup over seeds; set aside and cool.

Place potatoes in a large bowl; set aside. Whisk sour cream, next 6 ingredients and 1 1/2 tsp. salt in a medium bowl. Pour mixture over potatoes; toss gently.

Stir celery, next 3 ingredients, 2 Tbl. mustard seed and remaining salt into potato mixture. Cover and chill 3 to 4 hours. Garnish with celery leaves.