• 1 lb New Blue Potatoes
• 1 lb New Gold Potatoes
• 2 Celery Stalks, chopped
• ½ cup Scallions or Green Onions, thinly sliced
• 2/4 cup Mayonnaise
• 3/4 cup Sour Cream
• 2 Tbsp Lemon Juice
• 1 Tbsp Stone Ground Mustard
• 3 Tbsp Chopped Fresh Dill
• Sea Salt and Pepper

Start by washing potatoes thoroughly, scrubbing off skin. Place them in large pot salted water and bring to boil. Cook until potatoes are fork-tender. Once cooked, drain and let cool slightly.

Once potatoes have cooled down, cut into bite-sized pieces and transfer to mixing bowl.

In a mixing bowl, combine mayonnaise, sour cream, and mustard, lemon juice. Mix well until smooth and creamy. Add the potatoes thinly sliced scallion, celery, and chopped fresh dill. Gently toss to coat all ingredients evenly.

Season salad with sea salt and pepper, to taste. Remember to go easy on salt since mayonnaise and mustard already provide some saltiness.

Cover bowl and refrigerate salad at least 30 minutes before serving. This will allow flavors to meld together and create a rich and satisfying taste.

Once chilled, give salad a final toss and garnish with a sprinkle fresh dill for an added touch of freshness.