Ingredients:

6 medium russet potatoes ( or about 2 pounds of any potatoes )

1 tablespoon white vinegar

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

2 tablespoons pickle juice

2 hard boiled eggs diced

1 pickle diced

1/4 teaspoon black pepper

1/2 teaspoon salt

Optional- 1 rib of diced celery and/or 1/4 cup of red onion ( I don’t use these but if you enjoy them, try it out 😀)

1. Fill a medium sized pot with water and bring to a simmer. Clean your potatoes. Salt the water, and start to cook the potatoes in the water just till you can poke a fork or knife through. You want a soft potato, just not mushy. About 30-45 minutes.
2. Let cool once done. Peel off the skins. Then dice your potatoes. I enjoy them on the smaller side so the sauce gets every bite.
3. In a medium bowl add the potatoes and pour the vinegar over them. In a small bowl mix the mayonnaise, sour cream and mustard. Pour over the potatoes. Gently mix. Add in the pickle juice, pickles, salt, pepper and eggs. Also add the onion and celery if using. Gently mix everything together. Cover and store in the Fridge at least an hour so everything can blend together. Enjoy!