Summer Picnic Potato Salad
from the kitchen of Sharmagne Leland-St. John

2 pounds russet potatoes, peeled and cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
2 tablespoons apple cider vinegar
3 large eggs
1 cup mayonnaise
¼ cup sour cream
⅓ cup minced dill pickles
2 tablespoons pickle brine
2 tablespoons dijon mustard
½ teaspoon sugar
3 stalks celery, minced
4 scallions, minced
¼ cup fresh parsley, minced
Smoked paprika, for topping

Place the potatoes in a large saucepan. Cover with
cold water and season with 1 teaspoon salt.  Bring
to a simmer and cook until tender, approximately
10 to 12 minutes.   Drain and transfer them to a
large bowl.  Add the vinegar and ½ teaspoon
salt. Toss while still hot.  Allow to cool for 10
minutes.

While the potatoes are cooking, put the eggs in a
medium saucepan and cover with cold water.  Bring
to a boil, then remove from the heat and let sit,
covered, for 10 minutes.  Drain the eggs, then
cover with ice water to cool and to make it easier
to peel. Chop the eggs and set aside.

In a separate bowl, whisk the mayonnaise, sour cream,
pickle brine, mustard and sugar. Stir in the pickles,
celery, scallions and parsley.

Pour the mayonnaise mixture over the potatoes and mix
well. Season with salt and pepper. Add the hard-boiled
eggs and gently toss to combine. Cover and refrigerate
at least 2 hours or overnight.

Just before serving, sprinkle with the paprika



 

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