Cook the Potatoes: Wash, peel (optional), and cut potatoes into chunks. Boil in salted water for 10–12 minutes until fork-tender. Drain and cool slightly.
Make the Dressing: In a large bowl, mix mayonnaise, sour cream, mustard, and pickle relish until smooth.
Combine Ingredients: Add the warm potatoes, chopped eggs, celery, and onion into the dressing. Mix gently to coat.
Season: Add salt and pepper to taste.
Chill & Serve: Refrigerate for at least 1 hour before serving. Garnish with paprika and parsley if desired.
Serving and Storage Tips:
