Potato Salad - cooking recipe

Ingredients

2 lbs red potatoes
1 1/2 tablespoons red wine vinegar
4 stalks celery, diced
1 shallot, thinly sliced
4 tablespoons pickled mustard seeds
3/4 cup mayonnaise
1/2 cup sour cream
6 hard-boiled eggs, yolks set aside & whites diced
2 teaspoons yellow mustard
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried dill

Preparation

Wash potatoes and cut into 3/4 inch dice.
Place potatoes in a large saucepan and add water to cover by one inch. Bring to a boil over medium-high heat; add one tablespoon salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender, about 8 minutes. Drain well.
While still warm, sprinkle red wine vinegar evenly over drained potatoes, & mix well. Let stand for 20 minutes - the potatoes will soak up the vinegar.
In a blender, combine mayonnaise, sour cream, yolks from hard-boiled eggs, mustard, garlic powder, onion powder, salt & pepper. Blend until smooth.
In a large bowl, combine potatoes, celery, shallots, pickled mustard seeds, hard-boiled egg whites, dressing from blender, and dill. Mix well & taste to check seasonings.
Chill well in fridge.