Ingredients Jump to Instructions ↓

  1. 4 pound(s) red potatoes , scrubbed, cut into 3/4-inch chunks 1/3 cup(s) cider vinegar 1 1/2 teaspoon(s) salt 1/2 teaspoon(s) pepper 3/4 cup(s) light mayonnaise 1/2 cup(s) sour cream 1 tablespoon(s) Dijon mustard 6 hard-cooked eggs , coarsely chopped 3 stalk(s) celery , diced 1/2 cup(s) chopped red onion 1/4 cup(s) chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. In a large pot, cover potatoes with water. Bring to a boil. Reduce heat and cook 12 to 15 minutes or until tender; drain. Toss warm potatoes with vinegar, salt, and pepper. Cool to room temperature. In a large bowl, whisk together mayonnaise, sour cream, and mustard. Add potatoes, eggs, celery, onion, and parsley, tossing gently to combine. Refrigerate until ready to serve.


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