Dilly Potato Salad

Using a large saucepan, cover potatoes in cool, salted water and bring to a boil. Cook until fork tender. Depending on the size of the cubes, this should take around 10 minutes. Drain and set aside.

In a large bowl, combine sour cream, mayo or Miracle Whip, garlic powder, onion powder, salt, pepper, dill and chives. Stir to combine and add apple cider vinegar and BBQ seasonings. Carefully stir in potatoes and celery pieces. Slice eggs then stir into potato salad mixture.

Refrigerate until serving time, or at least 2 hours.