Loaded Potato Salad

• FOR THE SALAD:
• 6 whole Red Potatoes (recommend Red Bliss Or Yukon Gold)
• 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced
• 1 stalk Celery, Diced
• 1/2 whole Red Onion, Diced
• 1/2 cups Shredded Carrots
• 6 whole Cornichons, Diced *
• 1/4 cups Chives, Chopped (you Can Substitute Scallions Or Parsley)
• Salt And Pepper, to taste
• FOR THE DRESSING:
• 1/2 cups Mayonnaise (I Used Light Mayo)
• 1/4 cups Sour Cream (I Used Low-fat)
• 1/4 cups Apple Cider Vinegar
• 1 Tablespoon Mustard
• 1 Tablespoon Sugar
• Salt And Pepper, to taste

1. * Cornichons are small pickled gherkins that have a sweet and sour taste. They are readily available in most large markets and would be found in the pickles and condiments section.
2. In a large bowl, whisk together the dressing ingredients and set aside.
3. Peel the potatoes and cut them into bite size pieces. Place them into a pot of boiling, salted water and cook until fork tender. This should take about 10-20 minutes but just make sure to test with your fork to make sure they are done to your liking. (Note that it's important to use a starchy potato such as Red Bliss or Yukon Gold. Regular baking potatoes will fall apart.) Drain the potatoes and add them into the bowl with the dressing. Give them a light stir, being careful not to mash the potatoes, and allow to cool. Potatoes take on the most flavor when they are warm so this will allow them to absorb the flavor of the dressing.
4. When the potatoes have cooled, add in the remaining chopped vegetables and herbs. Season to taste and serve at room temperature.

salad, red potatoes, red bell pepper, celery, red onion, carrots, cornichons, ubc, salt, dressing, mayonnaise, ubc, ubc, mustard, sugar, salt

Taken from tastykitchen.com/recipes/salads/loaded-potato-salad-2/ (may not work)