Step 1

Add celery and shallots to the bottom of a large mixing bowl. Set aside.

Step 2

Prepare the potatoes: Add potatoes to a large pot. Cover with cold water until the water reaches about an inch above the potatoes. Add 1 tbsp salt, and bring to a boil over high heat. Boil potatoes for 5-6 minutes until the potatoes are fork tender but not falling apart. Drain the potatoes, and add to the bowl with the celery and shallots. Do not mix. Allow potatoes to cool for 15-20 mins.

Step 3

Meanwhile, make the dressing. Add mayo, sour cream, horseradish, mustard, 1/8 tsp salt, and pepper to a small mixing bowl. Mix well until fully combined. Set aside.

Step 4

Finish the potato salad: Once the potatoes have cooled for 15-20 mins, add the dressing, chives, and cheddar. Gently toss to coat the potatoes. Taste for seasoning, add a pinch of salt (I added another ¼ tsp), if desired, and stir again to completely mix. Chill the potato salad for at least 2 hours before serving to allow the flavors to blend. Enjoy!