Step 1

To a large mason jar or bowl add the mayo, sour cream, mustard, salt and pepper, garlic powder, onion powder, paprika, dill, and vinegar.

Step 2

Whisk all the dressing ingredients together (or cover the mason jar and shake to combine) and set the dressing aside.

Step 3

Wash and chop the potatoes. You can peel them first, or leave the peels on - your choice.

Step 4

Add the potatoes to a large pot and add water just until the potatoes are covered with water.

Step 5

Add the pot to the stove on medium-high heat and wait for the water to boil. Once the water begins to boil, turn the heat down to medium, cover the pot and let the potatoes cook for about 8-10 minutes. You'll have to check on them every few minutes to make sure they don't over-cook. You'll know they're done when you can pierce one with a fork without too much force but all the pieces are still intact.

Step 6

Use a colander to drain the potatoes and rinse them under cold water until they cool to room temperature.

Step 7

Once the potatoes are cool, be sure to let them dry for a few minutes before assembling the salad. If your potatoes are wet the dressing won't stick to them and you'll end up with a mess. The best way to do this is to lay them out on a clean kitchen towel for a few minutes.

Step 8

While you're waiting, chop the celery, hard boiled eggs, and green onions.

Step 9

Add the potatoes to a large bowl and add the dressing. Toss the potatoes until they're well coated. Add the celery, eggs, and green onions, and toss gently.

Step 10

If you're serving this dish at a dinner party or to a crowd, now's a good time to transfer it to a clean bowl. Tossing the salad in this creamy dressing creates quite a mess.

Step 11

Garnish the top with some chopped fresh chives, a sprinkle of smoked paprika, or fresh dill, and refrigerate until you're ready to serve!