2 lbs small potatoes, cubed 1/2 cup mayonnaise 1/4 cup sour cream or plain yogurt 1 tbsp Dijon mustard 1/2 red onion, finely diced 2 ribs celery, diced 2 hard boiled eggs, chopped 2 tbsp fresh parsley, chopped 1 tbsp lemon juice 1 tsp lemon zest 1/4 tsp paprika Salt and pepper to taste
Place potato cubes in a pot with cold salted water. Bring to a boil and cook for 10-15 minutes, until just fork tender. Drain and let cool completely.
In a large bowl, stir together mayonnaise, sour cream, mustard, onion, celery, eggs and parsley until combined.
Gently stir in potatoes and lemon juice and zest until coated evenly.
Season with paprika, salt and pepper. Refrigerate 1 hour before serving to allow flavors to develop.
Substitute Greek yogurt for sour cream
Use red skin potatoes, Yukon golds or baby potatoes
Add crumbled bacon, pickles, or shredded cheese