Red Potato Salad Recipe

Steps

1. 1Fill large pot with water and stir in 1 tablespoon salt. Add 3 pounds small red potatoes to salted water and place pot on stovetop over medium-high heat.
2. 2Bring water to rolling boil, then boil potatoes 20 to 30 minutes or until potatoes can be easily pierced with tines of fork. Pour water and potatoes into colander and drain well.
3. 3Transfer drained potatoes to cutting board. Use sharp knife to quarter potatoes.
4. 4Transfer potatoes to large bowl and add 1 tablespoon white vinegar. Toss potatoes until coated in vinegar. Set aside.
5. 5Add ½ cup roughly chopped green onions and 2 tablespoons capers to food processor. Process ingredients until finely chopped.
6. 6Add 4 large hard-boiled egg yolks, 1 cup sour cream, ½ cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon salt¼ cup chopped fresh dill, and ½ teaspoon freshly ground black pepper to food processor. Process ingredients until fully combined into creamy mixture, pausing to scrape down sides of food processor bowl as needed.
7. 7Transfer prepared egg yolk mixture to bowl of potatoes. Stir ingredients together, mashing potatoes with spoon or potato masher until desired consistency is achieved.
8. 8Cover bowl with lid or plastic wrap and place in refrigerator. Chill potato salad 2 hours minimum. Serve as desired.