Dad's Potato Salad

My father passed away a few years ago but one of his favorite thing to do was to cook and share his recipes. He taught me this "recipe" years ago. As always he never had any measurements, always adjusted as he liked. This is always better if you make it well in advance of serving it and it has time to sit.  For added flavor, you can salt the water the potatoes but it isn't necessary.

Ingredients:

1 lb small Yukon Gold potatoes, diced (small pieces)
1/4 of a red onion, minced
1/2 of a bell pepper (any color), minced
2 stalks of celery minced
Optional minced herbs (I used chives and parsley because I had them)

For the dressing:
3/4 of a cup of mayonnaise (I use light)
1/2 cup of sour cream (I use light)
1/2 tsp of creole seasoning
1/4 tsp of salt
Pepper ot taste
1 tsp of Dijon mustard
1 tsp of agave or sugar (agave blends in better, sugar can feel gritty)
1 tbsp of white balsamic vinegar

Boil the potatoes until tender, about 12 minutes. Drain and rinse in cold water.  Allow to drain and cool completely in strainer. Add all of the diced onion, bell pepper, celery and optional herbs to a container large enough to fit everything.  Add all of the ingredients for the dressing over the vegetables and mix throughly.  Taste and adjust as you like.  Add in the cooled potatoes and mix.  Refrigerate until ready to serve.