Start by cutting the potatoes into bite-sized chunks. Try to keep them roughly the same size so they cook evenly — we don’t want some mushy, some hard, okay? Toss them in a pot of salted water, bring to a boil, and let them cook for about 12–15 minutes until tender. You want them fork-tender but not falling apart. Drain them and let them cool just a tad — hot potatoes + mayo = sad salad, trust me.

In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Whisk it all together until silky smooth. And yes, you can taste it here — a little tweak here and there, and boom, it’s perfect.

While the potatoes are cooling, dice your celery, onions, and eggs. This is the fun part — everything colorful and fresh. I like to leave the parsley for last, just before serving, so it stays vibrant.

Gently fold the slightly cooled potatoes into the dressing. Add your celery, onions, and eggs. Toss it all together carefully — you want everything coated, but still a little potato texture intact. Taste it and adjust salt, pepper, or a squeeze more vinegar if you’re feeling sassy.

This step is key: cover the salad and pop it in the fridge for at least an hour. I know, I know, it’s tempting to dive right in, but chilling lets the flavors meld. And babe, it tastes so much better when the flavors have married each other.

Before serving, sprinkle the top with fresh parsley or chives, maybe a tiny dash of paprika if you’re feeling fancy. Look at that gorgeous bowl — colorful, creamy, and full of summer energy.