Classic Potato Salad My GoTo Recipe with a British Twist

Ingredients

• 2 lbs (900g) Yukon Gold potatoes, unpeeled, cut into 1-inch (2.5cm) cubes
• 1 teaspoon (5g) salt, plus more for seasoning water
• ¾ cup (180ml) mayonnaise
• ¼ cup (60ml) sour cream or plain Greek yogurt
• 2 tablespoons (30ml) Dijon mustard
• 1 tablespoon (15ml) English mustard
• 2 tablespoons (30ml) apple cider vinegar
• 1 tablespoon (15ml) finely chopped fresh dill
• 1 teaspoon (5ml) granulated sugar
• ½ teaspoon (2.5ml) celery seeds
• Salt and freshly ground black pepper to taste
• ½ cup (75g) finely chopped celery
• ½ cup (75g) finely chopped red onion
• ¼ cup (40g) finely chopped bread and butter pickles, drained well
• 2 hard-boiled eggs, peeled and chopped