The Best American Potato Salad

Ingredients:

• 1 kg potatoes, peeled and cut into 2 cm cubes.
• 2 tablespoons apple cider vinegar
• 3 large eggs
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/3 cup chopped pickled cucumbers + 2 tbsp. brine
• 2 tbsp mustard
• 0.5 tsp sugar
• 3 stalks celery, chopped
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh parsley
• Paprika to sprinkle on salad

Preparation:

1. Place the potatoes in a large saucepan, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and simmer until tender, 10-12 minutes. Drain and transfer the potatoes to a large bowl. Add vinegar and 0.5 teaspoon of salt; stir. Let cool slightly, about 10 minutes.
2. Meanwhile, place the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain and plunge the eggs into ice water to cool; peel and slice.
3. In a small bowl, combine the mayonnaise, sour cream, brine, mustard, and sugar. Stir in the pickles, celery, green onions, and parsley. Pour the mayonnaise mixture over the potatoes and toss well. Season with salt and black pepper.
4. Add hard-boiled eggs and mix gently. Cover and refrigerate for at least 2 hours or overnight. Sprinkle with paprika before serving.