Red Hot and Blue Potato Salad

When I lived in Virginia, one of my favorite restaurants was Red Hot and Blue. They served Memphis-style barbeque - lots of smokey flavor, pulled pork sandwiches topped with coleslaw, sweet potato fries and key lime pie. Pretty much YUM. My favorite thing was their potato salad. It was unlike any potato salad I'd ever had before or since. I've tried to recreate it several times, but I could never quite figure it out. This weekend I came across a blog that had what it claimed was the official restaurant recipe, so I decided to try it. I altered the recipe slightly - I added sour cream in place of some of the mayonnaise. I'm so excited! This tastes exactly like what I remember.

5 lb. red potatoes
5 hard-boiled eggs, coarsely chopped
1 bunch scallions, trimmed and thinly sliced (use green and white parts)
3/4 c. mayonnaise
1/3 c. sour cream
1/2 t. celery salt

Clean and boil the potatoes whole, skin on, until fork-tender. Drain, cool, and chop in large chunks.
Add remaining ingredients and mix well.

Best if served at room temperature. Enjoy!