Step 1

Cube the potatoes and boil until they are almost tender. (Make sure they are not too soft, or they will turn to mush in the mix).

Step 2

Drain the potatoes and place them in the refrigerator for two hours.

Step 3

Cook and dice the eggs and set aside.

Step 4

Chop the celery and green onions and set aside.

Step 5

In a medium or large-sized bowl, combine the celery, sour cream, mayonnaise, mustard, green onions, apple cider vinegar, milk, salt, and pepper.

Step 6

Add the eggs to the mix and combine.

Step 7

Add the potatoes and combine.

Step 8

Return to the refrigerator for at least an hour.

Step 9

Enjoy!