Fingerling Potato Salad with Cucumber

Fingerling Potato Salad with Cucumber

1 1/2 to 2 pounds Red Dog Farm Fingerling Potatoes, scrubbed and cut in 1-inch pieces
4 large hard-cooked eggs, coarsely chopped
1/2 cup finely chopped red onion
1/2 cup diced celery
1 medium cucumber, coarsely chopped
1/2 cup sour cream
3/4 to 1 cup mayonnaise
1/4 teaspoon ground black pepper
3/4 teaspoon salt, or to taste

Put potatoes in a medium saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or just until potato chunks are fork tender. Drain and let cool. In a large bowl, combine the cooled potatoes, chopped eggs, onion, celery, cucumber, and sour cream. Add about 3/4 cup mayonnaise and salt and pepper, to taste. Stir gently to blend ingredients. Add more mayonnaise, if desired.