Boil the Potatoes: Start by washing the russet potatoes thoroughly. Place them in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes, or until they are fork-tender. Drain and let cool before dicing into bite-sized pieces.
Prepare the Dressing: In a large mixing bowl, combine the sour cream, mayonnaise, salt, and pepper. Whisk until smooth and well blended.
Mix in the Veggies: Add the diced potatoes, shredded cheese, chopped green onions, and celery to the dressing. Gently stir to ensure the potatoes are evenly coated.
Chill and Serve: For best results, cover the salad and allow it to chill in the refrigerator for at least 30 minutes. This will let the flavors meld together beautifully. Serve cold and garnish with additional cheese or crumbled tortilla chips if desired.
