Boursin Potato Salad

INGREDIENTS:

3 pounds Yukon Gold potatoes

6 cups water

2 tablespoons white vinegar

1 3/4 teaspoons salt, divided

1/2 cup mayonnaise

1/4 cup sour cream

2 rounded teaspoons yellow mustard

1/2 scant teaspoon black pepper

2/3 cup chopped red onion

2/3 cup chopped celery

1/3 cup minced dill pickles

5 hard boiled eggs, peeled and rough chopped

1 tablespoon chopped chives

1 tablespoon chopped dill

INSTRUCTIONS:

Peel and cut potatoes into 3/4-inch chunks. Place in large pot with 6 cups of cold water. Add 1 1/2 teaspoons salt. Bring to a boil.
Add vinegar. Boil for 10-12 minutes or until potatoes can be easily pierced with a fork.
Drain well. Allow to cool for 10 minutes. Pat dry with paper towels before adding to other ingredients.
Combine Boursin, mayonnaise, sour cream, black pepper, 1/4 teaspoon salt, and mustard in a medium bowl.
Transfer potatoes to a large mixing bowl. Add Boursin/mayo mixture, onion, celery, and pickles. Stir until just combined.
Add eggs, dill, and chives. Gently combine. Reseason to taste. Chill until ready to serve.

Makes 8 servings.

Recipe notes:

To prevent watery potato salads, drain potatoes well. Dab with paper towel before combining with other ingredients.
Add vinegar to boiling water to flavor the potatoes evenly.
To prevent potatoes from becoming mushy, do not over cook.
Make sure to add enough water to the pot to cover the potatoes. If more than 6 cups water is needed, add 1 teaspoon of vinegar for every additional cup of water. This will ensure you get just the right amount of tanginess.
Optional: if you like a combo of mushy and chunky potato salad, use a potato masher to rough mash 1/3 of the potatoes prior to adding other ingredients.
Keep refrigerated for 3 to 4 days.

Recipe Note:

Boursin cheese comes in different sizes. I usually see find them in 5.2 ounce. You want enough to cheese to get a ballpark of 13 or more ounces.