Red Potato Salad

    • 2-3 pounds red potatoes
    • 2 tbsp salt
    • 1 tbsp apple cider vinegar
    • 1 cup Hellmann’s mayo
    • ½ cup sour cream
    • 1 tbsp yellow mustard 
    • ½ cup finely diced red onion
    • ½ cup finely diced celery
    • ½ cup diced baby dill pickles or dill relish
    • ½ cup bacon bits or 4 slices cooked bacon diced
    • 1 tsp Lawry’s seasoning salt
    • ½ tsp celery seed
    • 1 tsp pepper
    • 2 tbsp chopped fresh parsley and dill
    • paprika 

    Rinse potatoes well but don't peel them.  Put the potatoes in a pot, cover them with cold water, add the 2 tbsp salt and then turn on the stove.  (Doing this from cold water keeps the skins from cracking and the potatoes retain more flavor.)  Bring to a boil, back off the heat to a gentle boil and cook until the potatoes are cooked completely through, about 30 minutes.  Drain the water and spread the potatoes out on a cookie sheet or counter top and let them cool for 2 hours. 

    Cube the potatoes into ½ inch cubes, place in a large mixing bowl, sprinkle the vinegar, Lawry’s, celery seed and pepper over top and toss together by hand, breaking apart the potato cubes in the process.  Mix the mayo, mustard and sour cream together in a separate glass bowl and then stir it into the potatoes along with all the other ingredients.  Move the mixture to a serving bowl with a cover, smooth over the top and sprinkle with paprika.  Cover and refrigerate until you’re ready to serve; allow about 2 hours in the fridge before you plan to serve (make 1-2 days ahead for even better combined flavor).