Dilled Potato Salad

Cut potatoes into 3/4″ pieces. Place in pot, cover with water and pinch of kosher salt and bring to a boil. Boil for 15-20 minutes until potatoes are fork tender. Drain and rinse immediately with cold water. Place in a bowl and set inside a larger bowl partially filled with ice. Add celery and onion and place both bowls in the refrigerator.

Mix together mayo, sour cream, lemon juice, dill and salt and pepper. Stir dressing into potatoes. Continue to chill. Serve when chilled, usually about 20-25 minutes on ice and in the refrigerator.