Directions

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4

In large saucepan of boiling salted water, cook potatoes for 12 to 15 minutes or until tender; drain and let cool completely.

For jammy-style cooked eggs, place eggs in bottom of small saucepan; pour in enough cold water to cover eggs by at least 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand for 5 minutes; drain and rinse under cold water to stop the cooking. Peel eggs and cut into quarters.

In large skillet set over medium-high heat, heat oil. Cook shallots for 3 to 5 minutes or until starting to soften. Reduce heat to medium-low. Season with 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, for 8 to 10 minutes or until shallots are very tender. Let cool completely.

In large bowl, whisk together sour cream, mayonnaise, lemon zest, lemon juice, mustard, remaining salt and remaining pepper. Add shallots, green onions, parsley and garlic; stir until combined. Add potatoes and sliced celery; toss until combined.

Transfer potato salad to serving platter. Arrange eggs over top. Lightly crush crackers into bite-size pieces and sprinkle over top of salad. Garnish with celery leaves.

Tips: For loaded potato salad, add 1 diced avocado, 2 tbsp chopped walnuts and 4 slices crispy-cooked and chopped bacon when adding the sliced celery.

Alternatively, cook eggs to your preferred doneness. For hard-boiled eggs, bring water to a boil as above. Cover, remove from heat and let stand for 15 minutes. Drain and rinse under cold water to stop the cooking. Peel eggs and cut into quarters.