Easter Potato Salad

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup roasted red pepper, finely chopped
• 2 tablespoons prepared honey, Dijon or 2 tablespoons brown mustard
• 2 tablespoons sweet pickle relish
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh chives, finely chopped
• 2 teaspoons unbleached cane sugar
• 1 teaspoon garlic, onion or 1 teaspoon kosher salt
• 1/2 teaspoon celery salt
• 1 dash black pepper
• 1 cup celery, finely chopped
• 1/4 cup onion, finely chopped
• 5 medium potatoes, cooked cooled and cubed
• 3 hard-boiled eggs, chopped

1. In a large bowl, combine ingredients, except celery, onion, potatoes and eggs, to form a dressing.
2. Add celery, onion, potatoes and eggs and toss gently. Refrigerate for a few.
3. hours. Makes 6-8 servings.
4. * To make this potato salad more creamy mash 1/2 of one.
5. of the potatoes and stir it into mixture.

mayonnaise, sour cream, red pepper, honey, sweet pickle, apple cider vinegar, fresh chives, cane sugar, garlic, celery salt, black pepper, celery, onion, potatoes, eggs

Taken from www.food.com/recipe/easter-potato-salad-365664 (may not work)