Ingredients:

  • 2 lbs red potatoes, scrubbed and cubed into 1-inch pieces
  • 3 large hard-boiled eggs, chopped
  • 2 stalks celery, finely diced
  • 3 green onions, thinly sliced
  • 1 tsp salt
  • 1 tbsp apple cider vinegar
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place cubed red potatoes in a large pot and cover with cold water.
  2. Stir in the salt and bring to a rolling boil over high heat.
  3. Reduce heat to medium and simmer for 10–12 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.
  4. Drain in a colander and immediately drizzle with apple cider vinegar while hot; toss gently and let cool for 10 minutes.
  5. In a small bowl, combine the mayonnaise, sour cream, Dijon mustard, smoked paprika, and black pepper. Whisk until the mixture is completely smooth.
  6. Transfer the warm potatoes to a large mixing bowl.
  7. Add the chopped eggs, diced celery, and sliced green onions.
  8. Pour the dressing over the mixture and fold gently with a spatula until every cube is coated.
  9. Stir in the fresh parsley and serve immediately, or refrigerate for one hour to let the flavors meld.