– 3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks – Salt and pepper – 1/3 cup cider vinegar – 1/4 cup sugar – 2 tablespoons yellow mustard – 4 large hard-cooked eggs, peeled – 1/2 teaspoon celery seed – 3/4 cup sour cream – 1 celery rib, chopped fine
Bring the sliced potatoes to a boil by adding enough water to cover them and 1 tablespoon of salt. Once the potatoes have begun boiling, turn the heat to medium and simmer until the potatoes are tender, which usually takes around 10 minutes or so. Pierce them with a fork to test for doneness. As the potatoes are simmering, microwave the sugar and vinegar in s small bowl for 30 seconds or until the sugar dissolves. Using a food processor, add the vinegar and sugar mixture, mustard, one hard-boiled egg yolk, celery seed, and salt. Pulse until it’s mixed smooth then transfer to a medium bowl. Remove two tablespoons of the mixture and set aside.
After the potatoes are done, drain them and transfer them to a large bowl. Drizzle the 2 tablespoons of dressing over the pot potatoes while using a spatula. Gently give them a few tosses to make sure they are evenly coated. Allow the potatoes to sit in the fridge for 30 minutes until they are cooled down. Add sour cream to the remaining dressing. Put in the hard-boiled eggs and egg white with the dressing too. Use a potato masher until there are very small pieces remaining. Add in the dressing and celery to the potatoes. Refrigerate after covering until it’s chilled for at least 30 minutes. You can leave the potato salad in the fridge for 12 – 24 hours for the best flavors. Sprinkle some salt and pepper then serve.