Place a large pot of water on the stove. Peel and medium dice your potatoes. Add them to the water. Bring to a boil and boil until the potatoes are fork tender, do not overcook. Drain and return to the pot to dry out and cool slightly.

Dice the onion, celery and pepper. Place in a large bowl.

In a smaller pot, add in the eggs and a splash of distilled white vinegar. Bring to a boil and boil for 3 minutes. Cover and turn off the heat and do not touch for 11 minutes. Drain the water carefully and run under cold water. Place in the fridge to chill while you make the dressing.

For the dressing, in a large bowl, mix the mayo, sour cream, mustard and Kosher salt and pepper. Whisk it all together until a creamy dressing forms. Add in the diced vegetables and the cooled down potatoes.

Peel and dice all but two of the eggs. Add them into the salad. Fold all of the ingredients together with the dressing. Let it sit overnight if possible, otherwise for at least 1-2 hours in the fridge before serving. Garnish the top with the remaining two eggs either sliced or cut into wedges. Sprinkle with paprika and serve. ENJOY!