1.5lbsred potatoes,about 4 1/2 C washed & quartered
1Tbspdry dill weed
1/4tspground black pepper
1/2Cfinely sliced green onion
Bring large pot of generously salted water to boil. While water is heating up, wash and quarter baby red potatoes. Add them to boiling water. Cook for 15-20 minutes or until fork tender. Remove from heat and drain potatoes in a colander.
While potatoes are draining, add butter to warm pot. When potatoes are drained, add back to pot on top of butter. Gently toss to melt butter and coat potatoes. Add celery and green onion. Toss again.
In a large measuring cup make dressing by whisking sour cream, mayonnaise, lemon juice and mustard until smooth. Add dill weed, pepper and salt. Whisk to incorporate.
Pour dressing over potatoes, onions and celery. Toss gently until well coated. Serve immediately or chill before serving.