David’s Best Potato Salad

David usually uses whatever available at hand when he cooks. For Memorial Day weekend he made potato salad with his own twist and everyone said WOW!!!! and asked for the recipe. The measurement in the recipe might not be exactly what he used but you can make it to your own liking and it can become your signature side dish.

Ingredients

• 6 medium white potatoes, skin on and quartered

• 3 tablespoons apple cider vinegar

• 2 celery stalks (ribs) , diced

• 6 scallions or 3 shallots, sliced thin ( he used a small bunch of wild ramps we got from up the hill), soaked in 1-2 tablespoons lemon juice

• 3 hard boiled eggs , peeled and cut to small pieces

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1-2 tablespoons TJ’s Hot & Sweet Jalapeños roughly chopped

• 1 tablespoon yellow mustard

• 1 1/2 teaspoons celery seed

• 3/4 teaspoon kosher salt

• 3/4 teaspoon freshly ground black pepper

Instructions

• Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.

• Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the cider vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.

• Add the celery and the green onions to the potato mixture. Chop the hard boiled eggs and add to the potato mixture.

• In a medium bowl, mix the mayonnaise, sour cream, TJ’s Hot & Sweet Jalapeños, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Chill for at least 1 hour or overnight before serving.