Kartoffelsalat

Cook the Potatoes

Peel the potatoes and cut them into bite-sized pieces.

Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.

Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10-15 minutes.

Drain the potatoes and let them cool slightly.

Prepare the Dressing

In a large bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Mix well.

Assemble the Salad

Once the potatoes have cooled slightly, cut them into smaller pieces if needed.

Add the potatoes, chopped onion, chopped celery, and chopped parsley to the bowl with the dressing. Gently fold to combine.

If using, fold in the chopped hard-boiled eggs and sliced radishes.

Chill and Serve

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

Adjust seasoning with additional salt and pepper if needed before serving.