Submitted by: Kate from Milwaukee, Wi
Clean and boil the potatoes until fork tender. Strain and dunk in an ice bath to cool. Peel potato skins if desired.
While potatoes are boiling, whisk together sour cream and Garden Salad Seasoning. You can add a splash of apple cider vinegar if you desire.
Dice the onion, celery, and pickles.
Gently mix everything together in a large bowl and chill in the refrigerator until ready to serve.
For a lower calorie salad, use low fat sour cream or yogurt. Potatoes can be peeled using a dry, clean rag to peel away the skin. This salad can be made a day ahead and kept in the refrigerator.