Ingredients:

  • 2 lbs red skin potatoes, scrubbed and cubed into ½ inch pieces
  • 1 tbsp sea salt
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 3 cloves garlic, finely minced or pressed
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp black pepper, freshly ground
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh chives, thinly sliced
  • ¼ cup red onion, finely diced

Instructions:

  1. Dice the red potatoes into uniform ½ inch (1.2cm) cubes.
  2. Place potato cubes in a pot and cover with cold water by one inch. Add sea salt. Bring to a rolling boil, then reduce to a simmer.
  3. Cook for 8–12 minutes until a fork slides in with zero resistance but the cube still holds its sharp edge.
  4. Drain immediately in a colander and let the potatoes steam-dry for 5 minutes.
  5. In a large mixing bowl, whisk together the mayonnaise, sour cream, minced garlic, apple cider vinegar, Dijon mustard, and black pepper.
  6. Let the dressing sit for 5 minutes to allow the garlic to mellow.
  7. Add the warm potatoes to the bowl and gently fold in the dressing to avoid mashing the cubes.
  8. Fold in the chopped parsley, sliced chives, and diced red onion.
  9. Chill in the refrigerator for 1 hour before serving to allow flavors to meld.