Potato Salad

• 2 lbs red potatoes
• 1 1/2 tablespoons red wine vinegar
• 4 stalks celery, diced
• 1 shallot, thinly sliced
• 4 tablespoons pickled mustard seeds
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 6 hard-boiled eggs, yolks set aside & whites diced
• 2 teaspoons yellow mustard
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried dill

1. Wash potatoes and cut into 3/4 inch dice.
2. Place potatoes in a large saucepan and add water to cover by one inch. Bring to a boil over medium-high heat; add one tablespoon salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender, about 8 minutes. Drain well.
3. While still warm, sprinkle red wine vinegar evenly over drained potatoes, & mix well. Let stand for 20 minutes - the potatoes will soak up the vinegar.
4. In a blender, combine mayonnaise, sour cream, yolks from hard-boiled eggs, mustard, garlic powder, onion powder, salt & pepper. Blend until smooth.
5. In a large bowl, combine potatoes, celery, shallots, pickled mustard seeds, hard-boiled egg whites, dressing from blender, and dill. Mix well & taste to check seasonings.
6. Chill well in fridge.

red potatoes, red wine vinegar, stalks celery, shallot, mayonnaise, sour cream, eggs, yellow mustard, garlic, onion powder, salt, pepper, dill

Taken from www.food.com/recipe/potato-salad-211863 (may not work)