To make a classic creamy potato salad, follow these steps:

Ingredients

• 2 pounds small yellow, red, or white potatoes
• 1 tablespoon apple cider vinegar (or other vinegar)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon yellow mustard (or Dijon/whole grain mustard)
• 1/2 medium red onion, finely chopped
• 3 celery stalks, finely chopped
• 1 medium dill pickle, finely chopped
• 2 hard-boiled eggs, peeled and chopped (optional)
• 1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)
• Salt and freshly ground black pepper

Directions

1. Cook the potatoes
   Place whole small potatoes in a large pot, cover with salted water (about 1 tsp salt per quart), and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until easily pierced with a fork. Drain and transfer potatoes to an ice bath to cool. Peel the potatoes once cool, then chop into bite-sized pieces.

2. Prepare the onions
   To mellow the raw onion flavor, soak chopped onions in cold water for 10 minutes, then rinse and drain.

3. Make the dressing
   In a bowl, mix together sour cream, mayonnaise, and mustard until smooth.

4. Combine salad
   Place the chopped potatoes in a large bowl. Sprinkle with apple cider vinegar and lightly season with salt. Add the sour cream dressing, drained onions, celery, pickles, chopped eggs (if using), and herbs. Gently stir to combine, being careful not to mash the potatoes.

5. Season and chill
   Taste and adjust salt and pepper as needed. Refrigerate for at least 30 minutes before serving to let flavors meld.

This method yields a creamy, flavorful potato salad with a nice balance of tang from the vinegar and mustard, crunch from celery and pickles, and richness from the mayo and sour cream