A Sherman family favorite that I have been eating at every summer outdoor celebration and making since I was a kid. Be sure to dress the potatoes while they are still warm so they can absorb the dressing.
In a large saucepan, cover the potatoes with cold water by
While the potatoes are cooling, whisk together the mayonnaise, sour cream, vinegar,
Fold in the potatoes (while still warm) until incorporated and taste for seasoning, adding more salt or white pepper, if needed. Sprinkle the rub over the top and garnish with chopped pickles. Serve immediately or cover and refrigerate until ready to eat, up to 24 hours.
© 2019 All rights reserved. Published by Abrams Books.