I combined a couple of recipes to create this version of a summer staple. Russet potatoes break down a bit, creating a creamier texture. Baby red potatoes tend to hold their shape, adding a pleasingly chunkier texture. Combining the dressing ingredients and veggies as they are measured and diced allows the flavors to combine before the potatoes and eggs go in.

1 pound baby red potatoes
1 1/2 pounds russet potatoes
1/2 cup light sour cream
1/2 cup light mayonnaise
2 Tbsp fresh parsley, chopped
1 tsp kosher salt
1/2 tsp pepper
2 Tbsp dill pickle juice
1/4 cup dill pickle relish
1/2 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced Vidalia onion
3 large eggs, boiled & chopped

1. Cut the red potatoes into bite sized pieces. In a large saucepan, add cold water to cover along with a tablespoon of kosher salt. Bring to a boil and cook until tender. Drain, rinse with cold water and drain again. Set aside.
2. Put the russet potatoes in a large sauce pan and add cold water to cover along with a tablespoon of kosher salt. Bring to a boil and cook until tender.
3. Meanwhile, in a large bowl, combine the remaining ingredients, except eggs.
4. When the russet potatoes are tender, rinse under cold water until just cool enough to handle. Peel, dice and add to veggie mixture one at a time. Stir in the reserved red potatoes and chopped eggs.
5. Adjust the seasonings to taste and chill until serving time.

Servings: 8