- 8 medium red potatoes, cubed
- 4 hard cooked eggs, chopped
- 1 1/2 cups mayonnaise
- 2/3 cup sour cream
- 3 tablespoons sugar
- 3 tablespoons cider or red wine vinegar
- 2 teaspoons prepared mustard
- 1 1/2 teaspoons dried minced onion
- 1 teaspoon celery seed
- Salt and pepper to taste
- Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. Place in a bowl; add eggs. Combine the remaining ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for 6 hours or overnight.