Best Herb Potato Salad - Light, Flavorful, and Crunchy

Robert loves Leann's potato salad and requests it for just about any occasion throughout the year. When Leann developed the recipe, she wanted it to be very heavy with dill flavor, have additional herbiness of parsley, a bit of crunch, and not be too mayonnaise-forward. The addition of sour cream adds tang. The pickle brine adds flavor and thins out the sauce to coat the potatoes in a non-heavy way. You will love the way stone-ground mustard adds another layer of flavor and adds a pop of zing to help you enjoy every bite. Now, I will tell you, at length, about my voyage to India, where I discovered mustard seeds and how delicious they are. Just kidding, Nope, here's the recipe....

• 2 Lbs Russet potatoes
• 2 Ribs of celery
• 3 Dill spears
• 2 Tablespoons pickle brine
• ½ Cup fresh dill (dried 1-2 tablespoons)
• ½ Cup fresh parsley (dried 1-2 tablespoons)
• 1 Medium red onion
• ½ Teaspoon garlic powder
• ⅓ Cup Sour cream
• ⅓ Cup mayonnaise
• 3-5 Tablespoon stone ground mustard
• Salt and pepper to taste

Preparation - Time 10 min. Cooking Time - 5 min. Serving 6-10

Cooling the potatoes

1. Bring a large pot of water to a rolling boil to prepare potatoes for cooking. Add 2 - 3 tablespoons of kosher salt to the water.
2. Dice 2 lbs of russet potatoes, ensuring that the pieces are approximately 1" in size. Carefully place the cut potatoes into the boiling water. Once the water reaches a boil again, allow them to cook for approximately 5 minutes, making sure not to overcook them.
3. To check for doneness, poke the cooked potato with a fork. If the potato slides off the fork easily, it is perfectly cooked. Once cooked, remove the potatoes from the boiling water and place them in ice water to stop the cooking process. Let the potatoes cool completely.

Preparation of all other ingredients to be placed into a large mixing bowl.

1. Cut two celery ribs into 1/4" pieces
2. Slice three dill pickle spears into 1/4" pieces
3. Rough chop, both dill and parsley. You will need 1/2 cup of each.
4. Medium dice one red onion
5. Add the following ingredients to the mixing bowl: 1/3 cup of sour cream, 1/3 cup of mayonnaise, 3-4 tablespoons of stoneground mustard, salt, pepper, and two tablespoons of pickle brine.
6. Mix everything thoroughly. Add the cooled, cooked potatoes and fold all the ingredients together, careful not to damage the potatoes. Keep the potato salad in the refrigerator for at least 30 minutes for all the flavors to come together. Before serving, stir the potato salad and adjust the seasoning to your liking.