Potato Salad Recipe

Scrub the potatoes and cut into 1-inch cubes. Place in a large pot and cover with cold water; add a pinch of salt.

Bring to a boil and simmer until potatoes are tender when pierced with a knife, about 12–15 minutes. Drain and spread on a baking sheet to cool slightly.

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer for 9–10 minutes.

Transfer eggs to an ice bath to cool, then peel and dice once cooled.

Finely dice the celery stalks and red onion. Set aside with the potatoes and eggs.

In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper until smooth.

Stir in the chopped parsley and sweet pickle relish.

While potatoes are still warm, add them to the dressing and toss gently to coat.

Fold in the diced eggs and chopped celery and onion. Mix until evenly coated.

Taste and adjust seasoning with more salt or pepper if needed.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, dust with paprika and sprinkle with fresh chopped parsley for garnish.