White Balsamic Dressing Potato Salad

3 pounds of yukon gold potatoes
1/4 cup of white balsamic vinegar
2 teaspoons of  kosher salt

Pour 1/4 cup of the Napoleon White Balsamic Vinegar and 2 teaspoons of kosher salt into a mixing bowl. Set this aside. Then place a large stock pot full of cold water on the range. Add two tablespoons of kosher salt and the 3 pounds of whole unpeeled yukon gold potatoes. Bring the contents to a boil. Cook for 30 minutes. Now drain the potatoes and peel. Dice the potatoes and add them to the vinegar mixture.

You will now prepare the added ingredients to the salad.

2 diced stocks of celery
1 small garlic clove mashed into a paste
3 hard boiled eggs diced
1/4 teaspoon of fennel seeds crushed
zest of one lemon
2 teaspoons of lemon thyme
1/4 of a red onion diced
12 small cornichon diced
1 tablespoon of pepperoncini diced

Add the above ingredients to the bowl of diced potatoes.

For the dressing add the following to the bowl.
1/3 cup of best foods mayonnaise
1/3 cup of sour cream
1 teaspoon of kosher salt
crushed black pepper
juice of half a lemon

Refrigerate overnight and enjoy over these hot next couple of days.