New England Potato Salad with Sour Cream Dressing

3 lb Potatoes; cooked

1 c Celery; diced

5 tb Vinegar

2 ts Salt

4 Eggs: hard-cooked, sieved

1 pt Sour cream

1 ts Pepper

1 1/2 tb Prepared mustard

1/4 Clove of garlic; crushed

1 sm Onion; chopped

1/2 c Olives; sliced

Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps vinegar and salt. Fold eggs into sour cream, add reamining vinegar, pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add dressing and toss well. Garnish with olives.