Step 1

Place potatoes in a large soup pot, cover with water, and bring to a boil over high heat. Cook 25 to 30 minutes, or until fork-tender. Drain and cool slightly.

Step 2

Cut potatoes into chunks and place in a large bowl. Add egg, bell pepper, and celery; set aside.

Step 3

In a medium bowl, combine remaining ingredients; mix well. Pour sour cream mixture over potatoes and mix until thoroughly combined. Chill 2 to 3 hours before serving.