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Celery and Potato Salad

['1 1/2 pound small Yukon Gold potatoes, scrubbed well', '4 large eggs', '1/4 cup malt vinegar', '1/3 cup finely chopped sweet onion', '2/3 cup sour cream', '1/3 cup mayonnaise', '2 tablespoons milk', '1 bunch celery', 'including leaves', 'cut into 1/2-inch pieces']

Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes.
Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture.
Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.

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