2/3cupfinely chopped dill pickles or dill pickle relish
5hard-boiled eggspeeled and chopped
1/4cupchopped fresh dill
1/4cupchopped fresh parsley
Salt and freshly ground black pepperto taste
Bring potatoes to a boil in a large pot of salted water. Reduce to a low simmer and cook for 15-20 minutes, or until potatoes can easily be pierced with a fork. Drain potatoes and toss with vinegar. Mash gently with a fork or potato masher.
In a large bowl, whisk together sour cream, mayonnaise and mustard. Stir in red onion, celery, pickles, eggs and herbs. Add potatoes and stir to combine. Season generously with salt and pepper.
Refrigerate at least 30 minutes before serving. Serve cold or bring to room temperature.
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