Begin by peeling your potatoes. Boil them in salted water until tender, about 25-30 minutes. Drain and set aside to cool.
If you use small new potatoes you can boil them without peeling as whole or cut in half.
Peel and dice your apple. Wash and cut your leek into thin slices. Chop the chives. Chop the capers and pickled gherkin.
While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together the mayonnaise, sour cream, dijon mustard, black pepper, white pepper, sugar, and salt.
Dice the cooled potatoes if you boiled them as a whole.
Add the potatoes, diced apple, capers, leek, and pickled gherkin to a bowl and pour the dressing over. Toss to combine. Sprinkle chopped chives over the top of the salad.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Video
Notes
This amount serves 8-10 people as a small side if you have other sides aswell or 4 people as a main dish or main side with some roasted meat. ½ cup fresh chopped dill is a good add-on for a salad served with fish like salmon.