Prep time: 15min Cook Time: 20min
2 pounds small yellow, red, or white potatoes
1 tablespoon apple cider, wine, or rice wine vinegar
1/2 cup sour cream
1/4 cup mayo
¼ cup Yellow Beard Mustard Blend
1/2 medium red onion, finely chopped (about 1/2 cup)
3 celery stalks, finely chopped (about 1/2 cup)
1 medium dill pickle, finely chopped (about 1/3 cup)
2 hard-boiled eggs, peeled and chopped, optional
1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)
Salt and freshly ground black pepper
Add peeled potatoes to large pot and cover with 1 1/2 inches of water. Season with salt use 1 teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
Chop potatoes and onions into small chunks then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
Combine sour cream, mayonnaise, and the Yellow Beard Mustard Blend in a bowl.
Add sour cream mixture, celery, pickles, eggs, and herbs to the potatoes and onions. Gently stir to combine. (Try not to mash the potatoes). Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.