Potato Salad

Ingredients

• 7 medium sized Russet Potatoes
• 6 Eggs
• 3/4 cup Onion, diced
• 1/2 cup Celery, diced
• 1/3 cup Sweet Gherkin Pickles, minced
• 3/4 cup Mayonnaise 
• 1/4 cup Sour Cream
• 1 Tablespoon Mustard
• 1 teaspoon Black Pepper
• 1 teaspoon Salt
• Paprika to Garnish 

Directions 

1. Cut potatoes in half and put them in a large stock pot with the eggs. Cover them with water and boil until the potatoes are tender when poked with a fork. Place eggs in an ice bath and remove the potatoes from water to cool. **Do not place potatoes in ice water to cool.** 
2. When the potatoes are cool enough to be handled, remove the skins, cut into medium sized cubes, and place in a large bowl. Peel eggs, chop, and add to the bowl with the potatoes. Optional: reserve a couples slices egg for garnish.
3. Add all remaining ingredients and mix together. Sprinkle with paprika and top with eggs if using. 
4. Enjoy!

Nutrition 

Servings: 12

Calories: 210

Fat: 8.5

Carbs: 28.8

Fiber: 3.4

Protein: 5.5