In a large bowl, Add:
10 Small Russet Potatoes, boiled and peeled (Cut into large chunks, about 1.5”-2”)
4 Celery Stalks, finely chopped
1/2 Large Purple Onion, very thinly sliced
6 Large Eggs, Hard boiled, yolks removed and set aside for dressing, Chop egg whites roughly
1 Cup Mayonnaise
1/2 Cup Sour Cream
2 Tablespoons milk or 1/2 and 1/2
1/4 Cup Coarse Ground commercially prepared Mustard
1/4 Tsp Granulated Onion (or powdered)
1/2 Tsp Dill (Dry), use more if using fresh dill)
Mashed Egg Yolks
Salt and Pepper
Mix the dressing ingredients in a smaller bowl, and then pour over the Potato mixture. Toss to coat. Chill for several hours before serving.
I love to serve this with Barbeque Chicken, or with hot dogs or hamburgers in the summer when we are outside eating meat off the grill.