Classic Potato Salad

4 large Yukon gold potatoes, (about 1 1/2 pounds) cut into quarters
1 teaspoon sea salt
3 eggs, hard cooked, chopped
1/2 cup diced sweet onion
1 stalk celery, diced
2 tablespoons sweet relish
Sea salt and freshly ground pepper
½ cup mayonnaise
½ cup sour cream
1 teaspoon cider vinegar
1 teaspoon yellow mustard
2 green onions, thinly sliced

1. Bring a large pot of water to a boil. Add the potatoes and salt and cook until tender, about 15 minutes. Drain the potatoes, let cool, peel and cut into half inch chunks.
2. In a large bowl, combine the onion, celery, relish, salt and pepper to taste, mayo and sour cream. Fold in the potatoes, eggs and green onions. Taste and add more salt if needed.