Dill and Dijon Potato Salad

2 lbs. small red potatoes
1/2 cup sour cream
1 cup canola or olive oil
1 red onion
1 egg
3 ribs celery
1/4 cup Dijon mustard
1 tsp. sugar, optional
3 Tbsp. fresh dill
Lemon pepper
1 Tbsp. wine vinegar
Chopped chives to garnish
1 Tbsp. lemon or lime juice

In pan, boil potatoes (with peels intact) in water to cover until they are just tender. Drain and immerse in cold water. After cooling, drain well and, depending on size, cut into halves or quarters. In blender, combine cup of oil with egg (near room temperature), mustard, chopped dill (or 1 tablespoon dried dill), vinegar. Mix to combine, then, with blender running, add remainder of oil slowly in continuous stream, then add sour cream and continue blending 3-5 seconds. In bowl, combine potatoes, thinly sliced onion and thinly sliced celery. Pour homemade mayonnaise over them and fold in. Some may like teaspoon of sugar mixed in at this point. Also, adjust seasoning with lemon pepper to taste. Garnish with chives just before serving.