Insalata di patate senza glutine (la migliore di sempre!)

Ingredienti

• 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)

Preparazione

1. 1

   Bring a large pot of water to boil. Generously salt the water and add the cut potatoes.

2. 2

   Boil until fork tender for about 15-20 minutes, checking every couple minutes towards the end of cooking. Drain the potatoes.

3. 3

   In a large bowl, whisk together the white wine vinegar, salt, pepper and sugar.

4. 4

   Pour the warm potatoes into the vinegar mixture and gently mix with a rubber spatula to combine.

5. 5

   Whisk together the mayonnaise and sour cream. Pour over the potatoes and gently fold in.

6. 6

   Add the remaining ingredients and gently stir to combine.

7. 7

   Cover and refrigerate for at least 1 hour and up to 6 hours. Enjoy!