6 large hard-boiled eggs
½ medium sweet yellow onion, diced
1½ cups chopped celery
½ cups mayonnaise
½ cup sour cream
1 tbsp yellow mustard
Salt and pepper to taste
Rinse potatoes with skin on and boil whole until done, but still firm (not mushy) – approximately 20 minutes. Let cool, then peel and chop into cubes.
Chop hard-boiled eggs.
Combine potatoes, eggs, onion, and celery in a large bowl. In a separate bowl, mix mayo, sour cream, mustard and salt and pepper. Fold into potato mixture carefully. Refrigerate 2 hours before serving.
