Wash the baby potatoes to get rid of all the dirt. Cook the potatoes in heavily salted boiling water until fork tender. This would take anywhere between 15 to 30 minutes depending on the type of potatoes you are using.
Once the potatoes are cooked to your liking, drain and run them under cold water. Once they are cool enough to handle, peel them and cut each into half. Set them aside while you prepare the creamy salad dressing.
Into a large bowl, big enough to hold all the potatoes, combine together mayo, sour cream, Dijon mustard, white wine vinegar, olive oil, chopped celery stalk, chopped green onion, salt and pepper to taste. Whisk everything well using a wire whisk.
Add the cooked potatoes and chopped hard-boiled eggs to the creamy salad dressing. Using a spatula combine the potatoes and eggs well with the dressing ensuring all the potatoes are covered with the dressing.
Cover the bowl with clingfilm and chill it for at least 2 hours to upto 8 hours before serving. Chilling will help develop the flavors and infuse the potatoes. I prefer the potato salad to be served at room temperature, so I keep it out on the counter about an hour before serving.
Enjoy the salad as a side with your favorite grilled meat.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2017/03/creamy-potato-salad/