Step 1

Peel and cut potatoes into 3/4-inch chunks. Place in large pot with 6 cups of cold water. Add 1 1/2 teaspoons salt. Bring to a boil.

Step 2

Add vinegar. Boil for 10-12 minutes or until potatoes can be easily pierced with a fork.

Step 3

Drain well. Allow to cool for 10 minutes. Pat dry with paper towels before adding to other ingredients.

Step 4

Combine Boursin, mayonnaise, sour cream, black pepper, 1/4 teaspoon salt, and mustard in a medium bowl.

Step 5

Transfer potatoes to a large mixing bowl. Add Boursin/mayo mixture, onion, celery, and pickles. Stir until just combined.

Step 6

Add eggs, dill, and chives. Gently combine. Reseason to taste. Chill until ready to serve.

Step 7

Makes 8 servings.