Recipe: Williams-Sonoma Potato Salad

WILLIAMS-SONOMA POTATO SALAD

5 peeled hard-boiled eggs
2 1/2 pounds small waxy potatoes such as Yukon gold
Salt and freshly ground pepper
1/2 cup mayonnaise
1/2 cup light sour cream
1 tablespoon sweet pickle juice
1 to 2 tablespoons Dijon mustard
1/8 to 1/4 cup minced red onion
1/2 cup chopped fresh dill
1/4 cup minced sweet pickle
1/2 cup chopped celery
1 teaspoon sweet paprika

Cut the hard-boiled eggs into 1/4-inch slices and set aside.

In a large saucepan, combine the potatoes, 2 teaspoons salt, and water to cover by 2 inches. Bring to a boil over medium-high heat, reduce the heat to medium and cook uncovered until the potatoes can easily be pierced with a fork, 20-25 minutes. Drain and, when just cool enough to handle, peel and cut into ?-inch cubes. Place the still-warm potatoes in a large bowl.

In a small bowl, stir together the mayonnaise, sour cream, pickle juice, and mustard to taste. Spoon this over the potatoes and mix gently but thoroughly. Add the onion, fresh dill, pickle, celery, 1 teaspoon salt, and 1/2 teaspoon pepper. Again, mix gently. Taste and adjust the seasoning. Add all but 5 of the egg slices, mixing them gently into the salad.

Transfer the salad to a serving bowl and garnish with the reserved egg slices and a sprinkle of paprika. Cover and refrigerate for at least 1 hour or up to 24 hours before serving.

Adapted from source: Williams-Sonoma

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