3lbsrusset potatoes, peeled, rinsed and diced into 1-inch chunks
1Tbspsalt, then to taste
4eggs hard boiled, peeled and diced
3/4cupfinely chopped red onion, rinsed under cool water and drained
2/3cupchopped baby dill pickles
1Tbspchopped fresh parsley(optional)
1 1/2Tbspapple cider vinegar
1Tbspprepared yellow mustard
1/2tspfreshly ground black pepper,or more to taste
1/4cupmilk,then more as needed
Place potatoes in a large pot. Cover with water (water level should come about 1-inch above potatoes), season with 1 Tbsp salt.
Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (don't over cook them). Drain potatoes then transfer to a bowl.s.
Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minute
In a medium mixing bowl whisk together mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed and 3 Tbsp milk. Season with salt to taste (about 3/4 tsp+).
Add eggs, red onion, celery, dill pickles and dressing to bowl with potatoes. Toss everything to coat. Thin with more milk as desired 1 Tbsp at a time (you may need up to 4 Tbsp more).
Preferably chill at least 30 minutes. Serve cold and sprinkle top with fresh parsley if desired.
If you've never steamed eggs before, check out this tutorial on how to do it.