Grandmother Catherine’s Potato Salad


3 lb Potatoes, preferably mealy like a russet
Kosher Salt and Freshly Ground Black Pepper
½ cup Celery, peeled and cut into 3/8” dice
1 bunch Scallion, thinly sliced, white part only
1/3 Cup Sour Cream
1/3 Cup Mayonnaise
4 ea. Eggs, hard cooked for 11 minutes, cooled, peeled and diced


  1. Steam potatoes until tender. While potatoes are still warm peel and cut into a ¾” dice
  2. While potatoes are still warm season with salt and black pepper.
  3. Add celery, scallion, mayonnaise and sour cream and mix well. Add eggs and fold in. serve immediately or refrigerate. Taste best made the same day.