1 1/2 pounds baby yukon gold potatoes
2 stalks (1 cup sliced) celery, strings removed, thinly sliced
1/4 cup minced shallots
1/2 cup real mayo (I like Hellmann's)
1/4 cup sour cream
2 Tablespoons buttermilk
3/4 teaspoon kosher salt
2 hard-boiled eggs, peeled and chopped
Make the sauce: Mix together mayo, sour cream, buttermilk, celery, shallots, and salt.
Set aside while potatoes cook.
Scrub potatoes. Place into a pan with cold water to cover.
Bring to a boil, then reduce heat to a simmer and cook until just tender.
Drain and refill pan with cold water.
Set aside until cool enough to handle, then drain.
Fold potatoes and eggs into sauce.