Potato Salad

Potato Salad (Joanna recipe)

3 lbs yukon gold potatoes
3 tbsp cider vinegar
3/4 cup chicken stock
2/3 cup finely chopped onion
1/2 cup finely chopped dill pickle
3 hardboiled eggs, sliced thin
4 tbsp finely chopped fresh chives
salt + pepper
1/2 cup mayo (best foods)
1/2 cup sour cream

1) cut potatoes in half, cover with water and 1 tbsp salt.
Boil for 10-15 minutes until just cooked through. Drain.

2) When cool enough to handle, cut into large bite size pieces.

3) Mix the vinegar with chicken stock and drizzle over the warm potatoes. 
Let stand 10 minutes to absorb liquid.

4) Add all ingredients to potatoes, mixing mayo and sour cream together first. 
Adjust seasoning and refrigerate about 1-2 hours.

Prep time: 30 minutes
Serves: 6-8