Name: The Best American Potato Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 pounds russet potatoes, peeled and cut into 1-inch chunks; Kosher salt and freshly ground black pepper; 2 tablespoons apple cider vinegar; 3 large eggs; 1 cup mayonnaise; 1/4 cup sour cream; 1/3 cup chopped dill pickles, plus 2 tablespoons brine; 2 tablespoons yellow mustard; 1/2 teaspoon sugar; 3 stalks celery, chopped; 4 scallions, thinly sliced; 1/4 cup chopped fresh parsley; Paprika, for topping

Directions

Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
Meanwhile, 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, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.