potato salad

2.5 pounds of russet potatoes (you can use a mixture of russets and yukon gold if you prefer)
1 tbsp salt

vinaigrette

3 tbsp red wine vinegar
1/2 tsp salt
dash pepper
1 small clove garlic, minced
1/4 cup salad oil
1/2 cup chopped sweet pickles + 1 tbsp of the pickle juice
1-2 stalks celery, chopped into small pieces
3 hard boiled eggs, chopped

mustard dressing

1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 tbsp prepared mustard
1 tsp prepared horseradish
1/4 tsp celery seeds (optional)
1/4 tsp salt

Peel and cut potatoes into 3/4 inch pieces. Place in a large saucepan and add water to cover by one inch. Bring to a boil over medium heat. Add one tablespoon of salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 5-10 minutes or until potatoes are easily pierced with a knife.

Combine the vinegar, salt, pepper, garlic, and oil for the vinaigrette while the potatoes are cooking. I like to use a food processor, but you can use a whisk if you don’t have one.

Drain the potatoes and while they are warm, add the vinaigrette. Stir gently to coat all the potatoes. Cover and refrigerate for 2 hours or as long as overnight.

Prep your pickles, celery, eggs and mustard dressing and gently stir them into the chilled potatoes ensuring that all the potatoes are well coated.

Allow to sit in refrigerator for 1-3 hours and serve chilled.