Start with:

8 oz red potatos, cook them until they are tender
1 TBL mayo
1 TBL sour cream
1 tsp minced garlic
2 tsp minched dill
2 tsp whole grain mustard
1 TBL each:
red bell pepper
green pepper
celery (dice it up small like)
2 TBL red onion (dice it up small)
1/2 tsp Celery salt
salt to taste
Black pepper to taste
lemon to taste

Mix and let stand for one hour in refrigerator