Potato and Egg Salad

INGREDIENTS   

• 6 medium white potatoes, quartered
  
• 2 T. rice vinegar
• 2 large celery stalks, diced
• ½ cup onions finely diced
• 5 hard boiled eggs, peeled
• 1 cup mayonnaise
• 1 cup sour cream
• 1 t. yellow mustard
• 1 t. celery seed
• 1 t. kosher salt
• ¼ t. ground black pepper
• paprika for garnish 

DIRECTIONS   

1. Place cubed potatoes in large pot boiling water, continue boiling; reduce heat to low. Cook covered 5-8 minutes or until potatoes are tender. Drain potatoes and let cool. 
2. Mix mayo, sour cream, vinegar, mustard, salt and pepper in a large bowl. Add potatoes, celery and onion; toss gently. Stir in eggs. Sprinkle with paprika. 
3. Cover and refrigerate at least 4 hours to chill and keep refrigerated until ready to serve.

Recipe Image: Family Fresh Meals