|2||pounds||potato||purple-skinned fingerling, quartered lengthwise|
|10||cloves||garlic||1 head, halved crosswise|
|1||pinch||red pepper flakes||*|
|5||tablespoons||apple cider vinegar|
|1||x||kosher salt||to taste*|
|1||each||red onion||halved and thinly sliced|
|4||tablespoons||sour cream, light|
|4||each||pickles, dill||half-sour or sweet, diced|
|3||tablespoons||dill leaves||freshly chopped*|
|2||tablespoons||parsley leaves||freshly chopped|
|1||x||black pepper||freshly ground to taste*|
Combine the garlic, red pepper flakes, potatoes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan.
Cover with water.
Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 8 to 10 minutes.
Add the onion and cook until almost tender, about 1 more minute.
Drain, discarding the garlic.
Let the potatoes cool.
Whisk the remaining 4 tablespoons vinegar, 1 teaspoon salt and the sugar in a large bowl.
Mix in the mayonnaise, sour cream and horseradish.
Add the celery and pickles, then gently fold in the potatoes and chopped herbs.
Season with salt and pepper.
Cover and refrigerate until serving.
First published: 2009-09-06 last updated: 2014-07-22
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