CREAMY POTATO SALAD

In a bowl combine mayonnaise, sour cream, Oh! So Celery, sugar and Dijon mustard. Cover and refrigerate while potatoes cook. In a large pot of salted water, boil potatoes until they are tender (around 30 minutes). When finished, drain and cool. Cut into 1" chunks. In a large bowl combine potatoes and dressing, mixing well. Top with a sprinkle of paprika (optional). This salad is best if refrigerated for several hours or overnight before serving.