I bought a bag of tiny red potatoes at Sam’s Club. It was something like 3 lbs. I believe. Scrub them and cut into bite-sized pieces (don’t remove the skin). Place the potatoes into a large pot, covering them with water. Bring to a boil and cook for approximately 10 minutes. You want to be able to easily pierce the potatoes with a fork, but you don’t want them falling apart – we’re not making mashed potatoes here! ;-) Drain the potatoes and let them cool in a large bowl.
While waiting, mix together sour cream, mayonnaise, mustard, vinegar, pickles, and seasonings in a medium sized bowl (see amounts below). Pour the mixture over your cooled potatoes, and toss to coat. Add salt & pepper to taste, then cool in the refrigerator. You’ll want to let the salad chill for at least 2 hours before serving.
This is a really easy and tasty recipe that I hope you’ll love! The pickles and sour cream bring a different aspect to the salad then you normally find, and it’s delicious!