Espresso and Lime

1 Bring a large pot of water to a rolling boil
2 Add a large pinch of salt and 3 pounds of potatoes into the boiling water
3 Boil potatoes for 20-25 minutes 
4 Drain potatoes in a strainer and then cover the strainer with a kitchen towel and allow the potatoes to sit covered (in the strainer) for 20-25 minutes
5 Combine 3/4 cup of mayonnaise, 1/4 cup of sour cream (or buttermilk) and 1/8 cup of a grainy dijon mustard in a large bowl
6 Add 1 tablespoon of onion powder, 2 teaspoons of garlic powder and 1 teaspoon of celery salt and whisk to combine
7 Add 3 peeled hard boiled eggs (finely chopped or mashed) and mix to combine
8 Once the potatoes are cool enough to touch, carefully peel them (optional) and cut them into large cubes
9 Add the cubed potatoes into the dressing and toss until fully incorporated
10 Add 1/2 cup of finely chopped red onion, 1/3 cup of finely chopped fresh dill, 2 celery ribs that have been finely chopped and 2 spring onions that have been thin sliced
11 Gently mix until all of the ingredients are fully incorporated
12 Cover and chill in the refrigerator for several hours or overnight
13 Store leftovers in an airtight container in the refrigerator