Ingredients

• 1 1/2 pound small Yukon Gold potatoes, scrubbed well
• 4 large eggs
• 1/4 cup malt vinegar
• 1/3 cup finely chopped sweet onion
• 2/3 cup sour cream
• 1/3 cup mayonnaise
• 2 tablespoons milk
• 1 bunch celery, including leaves, cut into 1/2-inch pieces

Instructions

1. Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes.
2. Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
3. While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
4. Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture.
5. Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.