Boil the potatoes. I cut them into cubes to cook faster. Once finish, drain the water and allow them to cool completely (if you don’t you will cause a mushy texture)

In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, mustard, onion, celery, celery salt, and salt and pepper until well mixed.

Combine the cooled potatoes in the mixture and refrigerate for at least 30 minutes before serving it.

Serve it cold