• 1 lb New Blue Potatoes
• 2 Celery Stalks, chopped
• ½ cup Green Parts of Tropea Onion, thinly sliced
• ¼ cup Mayonnaise
• ¼ cup Sour Cream
• 2 Tbsp Stone Ground Mustard
• 2 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.

Add thinly sliced Tropea onion greens, celery, and chopped fresh dill to bowl with potatoes.

In separate small bowl, combine mayonnaise, sour cream, and mustard. Mix well until smooth and creamy.

Pour mayo mustard mixture over potato mixture. 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.