3 lb Potatoes, preferably mealy like a russet
Kosher Salt and Freshly Ground Black Pepper
½ cup Celery, peeled and cut into 3/8” dice
1 bunch Scallion, thinly sliced, white part only
1/3 Cup Sour Cream
1/3 Cup Mayonnaise
4 ea. Eggs, hard cooked for 11 minutes, cooled, peeled and diced
- Steam potatoes until tender. While potatoes are still warm peel and cut into a ¾” dice
- While potatoes are still warm season with salt and black pepper.
- Add celery, scallion, mayonnaise and sour cream and mix well. Add eggs and fold in. serve immediately or refrigerate. Taste best made the same day.