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INGREDIENTS :
Kosher salt
2 pounds medium Yukon gold potatoes
1/2 medium English cucumber
2 medium stalks celery
1 cup sour cream
1/2 cup mayonnaise
1 (1-ounce) packet onion recipe soup and dip mix, such as Lipton Recipe Secrets
1/2 teaspoon freshly ground black pepper
3 hard-boiled large eggs (optional)
1/2 medium bunch chives
INSTRUCTIONS :
Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, peel 2 pounds medium Yukon gold potatoes and cut into 1/4-inch thick rounds. Halve 1/2 medium English cucumber lengthwise, then thinly slice crosswise until you have about 1 cup. Thinly slice 2 medium celery stalks crosswise until you have about 1/2 cup.
Add the potatoes to the boiling water. Reduce the heat to maintain a simmer and cook until firm-tender, 8 to 10 minutes. Meanwhile, place 1 cup sour cream, 1/2 cup mayonnaise, 1 (1-ounce) packet onion recipe soup and dip mix, and 1/2 teaspoon black pepper in a large bowl and stir to combine. Add the cucumber and celery and stir to combine.
When the potatoes are ready, drain thoroughly. Add the hot potatoes to the dressing and toss gently until coated and combined. Cover and refrigerate until completely chilled, at least 3 hours or up to overnight.
Stir again, then taste and season with kosher salt as needed. Transfer to a serving bowl. If using, peel and cut 3 hard-boiled large eggs into wedges; scatter evenly over the potato salad. Thinly slice 1 medium bunch chives until you have about 1 tablespoon and sprinkle over the potato sala
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