Fingerling Potato Salad

This was one of those rare moments where you pass an ingredient in the store that makes you think of something you want to make. I saw the bags of fingerling potatoes and just thought - I have a taste for a good potato salad!  It is a hit, for sure. This will be (and should be) your go-to potato salad. 

Ingredients: 

2 bags of mixed fingerling potatoes (white and purple) (total weight 3 pounds)
3 TBSP sour cream
6 TBSP mayo
3 TBSP diced green onion
5 hard-boiled eggs, chopped
2 tsp Dijon mustard
salt
pepper
ranch seasoning

Directions: 

1. Cut the potatoes into bite-sized pieces and place in a large pot. Cover with water. Salt the water heavily and bring to a boil. 

2. Add 5 eggs to another pot of cold water. Bring to a boil and cook for 12 minutes. Run under cold water for 10 minutes and then peel and cut. 

3. Boil the potatoes until fork tender and drain. Keep an eye on the potatoes and keep testing with a fork as to not overcook. You still want some texture to them.  Taste them if you're not sure about 5 minutes in. 

4. Spray a sheet pan with cooking spray and lay the cooked potatoes in a single layer. Sprinkle potatoes with salt, pepper, ranch seasoning and let cool for at least 30 minutes. 

5. In a large bowl, add the potatoes, egg, green onion, mayo, Dijon, sour cream. Mix by tossing from the bottom over, being careful to not smash the potatoes as you mix. Once everything looks mixed, taste for seasoning. I added a sprinkle more of salt, pepper, ranch. 

6. Refrigerate for at least 2 hours before serving.