Ingredients
- 4 pounds potatoes
- 2 medium ribs celery diced
- 4 green onions white and light green parts chopped
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/4 teaspoon cayenne
- 1 teaspoon salt or to taste
- black pepper to taste
Instructions
- Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until they are tender enough to be pierced with a knife (around 15 minutes), then drain.
- Once the potatoes are cool enough to handle, peel them and cut into cubes.
- In a large mixing bowl, combine the cubed potatoes with the diced celery and chopped green onions.
- In a separate bowl, whisk together the sour cream, mayonnaise, Dijon mustard, sugar, cayenne, salt, and black pepper to create the dressing.
- Pour the dressing over the potato mixture and toss until everything is well coated. Adjust the seasoning with more salt and pepper if needed.
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least 2 hours to allow the flavors to meld together. Serve chilled.