Ingredients
6 medium potatoes (Russet recommended) - pealed and cubed (½ inch cubes)
1 tablespoon of vinegar - apple vinegar or pickle juice
Dressing
¼ cup mayonnaise
½ cup sour cream
4 hard boiled eggs - coarsely chopped
1 small onion (red or white) - finely chopped
2 celery stalks - finely chopped
½ cup sweet mustard pickle relish
Salt and pepper to taste
Apple mint for garnish
Also needed -
Ice water
Method
Place diced potato in cold water in the pot. Bring to a boil and reduce to a simmer. Simmer for 20 to 25 minutes until fork tender. Immediately drain and put in ice water. Drain and refrigerate for an hour or more.
Sprinkle a tablespoon of vinegar over the drained potatoes once they are cold and gently mix to cover the potatoes.
Put chopped onion in cold water for 10 minutes then drain - this reduces the bite of the onion and prevents it from overpowering the other flavours.
Combine all dressing ingredients and fold into potatoes. Refrigerate two hours before serving.