Potato Salad

Who doesn't love potato salad (except for my daughter, of course)? I thought it would be interesting to try this recipe from Virginia Willis, author of Bon Appetit, Y'All, who was profiled in the April/May 2008 issue of Taste of the South. She uses the French technique of pouring vinegar over the hot potatoes to enhance their flavor. If you find the taste of white wine vinegar a little strong, try pickle juice instead. I added the pickles, because it just doesn't seem right without them.

Potato Salad

2 lbs. small Yukon Gold potatoes, halved
1/4 cup white wine vinegar
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon Dijon mustard
1/2 Vidalia onion, chopped
1 stalk celery, chopped
1/4 cup pickle (or more to taste)
1/4 cup flat leaf parsley, if desired
salt and pepper to taste

Place potatoes in a large pot with ample cold water and a teaspoon of kosher salt. Bring to a boil, then reduce heat to medium-low, simmering until potatoes are tender. Drain well. While potatoes are still hot, drizzle with vinegar (or pickle juice) and allow to cool slightly.

Add mayonnaise, sour cream, mustard, onion, celery and pickle to potatoes. Season with salt and pepper. Sprinkle parsley on top, if desired, and serve warm or at room temperature.