1 teaspoon salt
2 tablespoons apple cider vinegar
1 stalk celery chopped
1 tablespoon gherkins chopped
1 small red onion chopped finely
salt and pepper to taste
2 hard boiled eggs quartered
a few springs fresh parsley
For the dressing:
1/2 cup mayonnaise
1 clove garlic minced
1/2 cup sour cream
2 tablespoons mustard
1 teaspoon sugar
1 tablespoon gherkin pickle water (optional)
1 tablespoon apple cider vinegar
In a large saucepan place the halved potatoes in salted cold water till potatoes are submerged. Add 1 teaspoon salt and 2 tablespoons of cider vinegar, and bring to a boil, then reduce heat and simmer for approximately 10-15 minutes, or till fork tender. Drain the water away and allow the potatoes to cool. Once cooled, cut the potatoes into bite size pieces, then transfer to a large mixing bowl. Add the celery, onion, and gherkins. Separately, in a small bowl make the dressing by combining the garlic, mustard, sugar, vinegar, pickle water, mayonnaise, sour cream, salt and pepper. Carefully mix the potato salad to ensure an even coating in dressing, then garnish with sliced eggs and parsley. Cover and chill in the refrigerator for at least 2 hours.