Potato Salad

Potato Salad

2 c water
10 oz red potatoes, peeled and cut into 1/2 in cubes
1 stalk celery, finely chopped
1/2 c finely chopped onion
2 tbsp mayo
2 tbsp sour cream
2-3 tsp sweet pickle relish
1/2 tsp mustard
salt and pepper

In a medium saucepan, bring the water to a boil over high heat. Add the potatoes and return to a boil. Reduce the heat and simmer, covered, for 4 to 5 minutes, or until the potatoes are just tender. Drain. Run the potatoes under cold water for about 20 seconds to stop the cook process. Drain well.

In a medium bowl, stir together the remaining ingredients. Fold the potatoes into the mixture. Cover and refrigerate for 2-3 hours.