Classic Creamy Potato Salad

Ingredients

Salad
3 lbs russet potatoes , peeled, rinsed and diced into 1-inch chunks
1 Tbsp salt , then to taste
4 eggs hard boiled , peeled and diced
3/4 cup finely chopped red onion , rinsed under cool water and drained
1 cup chopped celery
2/3 cup chopped baby dill pickles
1 Tbsp chopped fresh parsley (optional)
Dressing
2/3 cup light mayonnaise
2/3 cup sour cream
1 1/2 Tbsp apple cider vinegar
1 Tbsp prepared yellow mustard
1/2 tsp freshly ground black pepper , or more to taste
1/2 tsp celery seed
3 Tbsp milk , then more as desired
Instructions

Place potatoes in a large pot. Cover with water (water level should come about 1-inch above potatoes), season with 1 Tbsp salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (don't over cook them). Drain potatoes then transfer to a bowl. Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minutes.
In a medium mixing bowl whisk together mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed and 3 Tbsp milk. Season with salt to taste (about 3/4 tsp+).
Add eggs, red onion, celery, dill pickles and dressing to bowl with potatoes. Toss everything to coat. Thin with more milk as desired 1 Tbsp at a time. Preferably chill 1 hour. Serve cold and sprinkle top with fresh parsley if desired.