1/4 cup chopped dill pickle (about 2 small pickles)
1 1/2 tbsp. dijon mustard
1/2 cup sour cream (regular or light)
1/2 cup mayonnaise (regular or light)
2 tbsp. fresh parsley, chopped
1 tbsp. fresh chives, snipped
1/2 tsp dried dill or 1 tsp. fresh chopped dill
Salt & pepper to taste
How to make it
Hard boil the eggs - my mother's method is: Place eggs in small pan and cover with water; bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let sit covered for 3 to 5 minutes. Drain and place in cold water.
Meanwhile, place whole, unpeeled potatoes in large pot and cover with water. Bring to a boil for 10 minutes or until just tender. Drain and rinse in cold water until cool enough to handle. (We usually peel half of them, leave the others unpeeled)
While still slightly warm, cut into 1" chunks and place in large bowl; sprinkle with white wine vinegar.
Add scallions, red pepper and pickle. Season with salt and pepper.
Add dijon mustard, sour cream and mayonnaise and stir until potatoes are coated.
Stir in parsley, chives and dill.
Peel and coarsely chop eggs and gently stir into salad.
Season with additional salt and pepper, if desired.