Creamy potato salad with hard-boiled eggs

Cut 3 lb potatoes, skin on, into 3/4 to 1 inch pieces and put them in a large pot.

Cover with about two inches of water, add 2 tsp salt, bring to a boil, then simmer 10 to 15 minutes until fork tender.

Chop 2 stalks of celery, about 1/4 cup of dill and parsley finely, 1/2 cup red onion finely diced, and 1/2 cup pickles finely.

Roughly chop hard-boiled eggs in large pieces, as they break up further when mixed.

Drain the potatoes in a colander and spread them on a sheet pan so the steam escapes and they dry.

Soak the red onion in about 2 tbsp vinegar in a medium bowl for 10 minutes to take off its bite.

After 10 minutes of cooling, transfer the potatoes to a big mixing bowl, drizzle with 2 tbsp apple cider vinegar and toss.

Stir 1/2 cup mayo, 1/2 cup sour cream, 2 tbsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper into the onions to make the dressing.

Add the celery, pickles and eggs to the potatoes, add the dressing and stir gently to coat without breaking them; a splash of pickle juice is optional.

Fold in the herbs, reserving some to sprinkle on top, and garnish with paprika.