Start by adding the whole, uncut potatoes to a large pot or Dutch oven. Add water to just barely cover, along with a tablespoon of salt. Cover, bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes.

Meanwhile, add the eggs to a small saucepan with enough water to cover them. Cover and bring to a boil over medium heat. Reduce heat to low, and simmer for 15 minutes. Immediately drain the eggs, fill the pot with cold water, drain, then fill the pot again and set aside.

Begin checking the smaller potatoes for doneness after 20 minutes by piercing them with a skewer or fork. Remove them from the pot as they become tender and set them aside on a counter or cutting board to cool. Continue checking the potatoes for doneness every few minutes, removing them as they become done.

While the potatoes and eggs are simmering, make the dressing: In a large bowl, add the sour cream, mayonnaise, white vinegar, salt, paprika, celery salt, and black pepper. Whisk or stir well to combine. Add the blue cheese and gently stir to combine.

When the potatoes have cooled enough to handle, peel them (if desired), being sure to cut out the darker stem end. Cut the potatoes into bite-sized chunks and dice the celery fairly fine (about 1/4″ dice). Add the potatoes and celery to the dressing and stir to combine.

Slice or chunk the hard-boiled eggs directly into the bowl, and stir gently to distribute them throughout the salad. Chill at least an hour before serving; keeps at least 3 – 4 days in the refrigerator.