For Aspiring Good Cooks. Never cool your boiled potatoes in cold water, either running or still. Spread them out on a sheet pan while hot and allow them to cool naturally before peeling. If they are warm, so much the better. Warm potatoes will soak up the flavor, of added ingredients-hot ones repel it.
I do not peel mine, some people do. If you do, wait until they are at room temperature. By the way, it's a lot more trouble to peel potatoes before you boil them. They have a tendency to be watery if you peel them beforehand. You can also use differently colored potatoes for added visual interest.
3 pounds small (2-inch) potatoes
1/4 cup red onion, chopped
1 tablespoon vinegar
1 cup sour cream (or 1/2 cup sour cream, 1/2 cup mayonnaise)
2 tablespoons fresh dill, finely chopped
1/4 cup chopped fresh chives (frustratingly, couldn’t find these)
1 tablespoon Dijon or Creole mustard
3 tablespoons prepared horseradish
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped dill pickles chopped
Boil the potatoes until fork tender, cool them to room temperature and quarter them. In a large bowl, mix the remaining ingredients and fold over the potatoes. Adjust seasoning to taste — you might add another tablespoon of vinegar if you feel it needs more of a top note.
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