2 lbs baby potatoes, scrubbed
1 lb bacon
2 green onions, finely chopped
1 stalk celery, finely chopped
1 cup mayonnaise
1 cup sour cream
2 tablespoons Dijon mustard
Sea salt and freshly cracked black pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 15 minutes. Drain and set aside to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Sliced the cooled potatoes in cubes, leaving skin on. Place cut potatoes in a large bowl, along with the eggs, bacon, onion and celery.
In a medium bowl, combine together mayonnaise, sour cream and mustard; mix well. Add to the potato mixture and season to taste with salt and pepper. Gently toss to combine. Chill for an hour before serving.