Gluten-Free Potato Salad (BEST EVER!)

This is the BEST EVER potato salad my family asks me to bring to every gathering! The secret is a simple vinegar mixture tossed with the warm potatoes, which gives every bite incredible flavor and makes this recipe a guaranteed crowd favorite. Plus it's naturally gluten-free!

📝 Ingredients

• 2 1/2 pounds red-skin potatoes, (cut in half and into 1/2-inch chunks)
• 2 tablespoons white wine vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon granulated sugar
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3-4 hard boiled eggs, (diced)
• 1/2 cup celery, (diced (including some of the inner leaves for flavor))
• 3 green onions, (thinly sliced (white and green parts))
• 1/4 cup sweet pickles, (diced)

👨‍🍳 Instructions

1. 1Bring a large pot of water to boil. Generously salt the water and add the cut potatoes.
2. 2Boil until fork tender for about 15-20 minutes, checking every couple minutes towards the end of cooking. Drain the potatoes.
3. 3In a large bowl, whisk together the white wine vinegar, salt, pepper and sugar.
4. 4Pour the warm potatoes into the vinegar mixture and gently mix with a rubber spatula to combine.
5. 5Whisk together the mayonnaise and sour cream. Pour over the potatoes and gently fold in.
6. 6Add the remaining ingredients and gently stir to combine.
7. 7Cover and refrigerate for at least 1 hour and up to 6 hours. Enjoy!