Red Potato Salad With Sour Cream and Dill

2 pounds small red potatoes, scrubbed
3 to 4 eggs, hard-boiled and diced
2 ribs celery, diced
½ cup diced red onion
4 green onions, thinly sliced
2 Tablespoons diced dill pickle
¾ cup mayonnaise
1/3 cup sour cream
1 Tablespoon tarragon vinegar
1 teaspoon Dijon mustard
1 Tablespoon fresh dill or about 2 teaspoon dried dill
½ teaspoon salt
1/8 teaspoon pepper

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.

In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.