Step 1

Peel the potatoes if you like, and cut into ¾ to 1-inch-sized pieces. Place them in a large pot, then cover with cold water by about two inches. Add two teaspoons of salt to the water, place over medium-high heat, and bring to a boil. Reduce to a simmer and cook for 10 to 15 minutes, until fork tender.

Step 2

Drain the potatoes, then spread them on a sheet tray in a single layer to cool slightly, about 10 minutes. While they are still warm, place them in a large mixing bowl and drizzle with 2 tablespoons of vinegar. Stir gently to combine. (This helps to season the potatoes.) Set aside to cool to room temperature.

Step 3

In a medium bowl, combine the onions with the remaining 2 tablespoons of apple cider vinegar. Set this aside for about 10 minutes to “deflame” the onion and take the “bite” out.

Step 4

To the bowl with the onions, combine the mayonnaise, sour cream, Dijon mustard, the remaining 1 teaspoon of salt, and pepper. Stir well to combine.

Step 5

To the bowl with the potatoes, add the pickles, hard-boiled eggs, celery, and dressing. Stir gently to coat all of the ingredients. Add a splash of the pickle juice to taste, if you like. Fold in the fresh herbs. Sprinkle the paprika on top just before serving.