Potato Salad

8 medium red potatoes, cubed
4 to 5 hard-cooked eggs, chopped
1 ½ cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons cider or red wine vinegar
2 teaspoons prepared mustard
1 ½ teaspoons dried minced onion
1 teaspoon celery seed
Salt and pepper to taste

Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. Place in a bowl; add eggs. Combine the remaining ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for 6 hours or overnight.