Ingredients
1 garlic clove, peeled3 pounds small red potatoes, quartered2 tablespoons cider vinegar, divided 1-1/2 teaspoons salt, divided 6 hard-boiled large eggs, divided use1 cup mayonnaise1/2 cup sour cream1 tablespoon Dijon mustard1/2 teaspoon paprika, plus extra for garnish, optional1/4 teaspoon pepper1 medium sweet onion, finely chopped2 celery ribs, finely chopped2 tablespoons minced fresh parsley
Preparation
Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic.
Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold.
Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.
