Fingerling Potato Salad

• 3 ½ lbs. fingerling potatoes, halved
• Coarse salt
• 2 large eggs
• ¾ cup white wine vinegar
• 1 Vidalia onion, finely chopped
• 1 rib celery, finely chopped
• ½ cup chopped flat-leaf parsley
• Freshly ground black pepper
• ¾ cup mayonnaise
• ¾ cup sour cream
• 1 tablespoon Dijon mustard

Place the potatoes in a large pot of cold water. Bring to a boil, then reduce heat to simmer. Season the water with salt. Cook until the potatoes are tender when pierced with the tip of a knife, 12 to 15 minutes.

Meanwhile, place the eggs in a saucepan. Cover with 1 inch of water. Bring to a gentle boil. Cover and remove from heat. Set aside for 10 minutes. Transfer to the sink and peel eggs under cool running water. Dry eggs with paper towels. Chop and set aside.

Once the potatoes are tender, drain well, then immediately transfer hot potatoes to a rimmed baking sheet. Drizzle the vinegar over the potatoes. Set aside to cool to room temperature.

Drain off any vinegar that has not been absorbed by potatoes. Combine the cooled potatoes, eggs, onion, celery and parsley. Season with salt and pepper.

Whisk together the mayonnaise, sour cream and mustard in a medium bowl. Add the dressing to the potato mixture, and gently toss to combine. Taste and adjust seasoning if necessary. Serve immediately, or refrigerate in a resealable container for up to 2 days.