1/2 teaspoon paprika, plus extra for garnish (optional)
1/4 teaspoon pepper
1 medium sweet onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons minced fresh parsley
Directions
Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic.
Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold.
Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.
