Start by boiling the chopped potatoes until they are tender. Once cooked, drain the potatoes and transfer them to a large bowl.

Let the potatoes cool for a little while, and then add the diced celery, Creole mustard, salt, pepper, mayonnaise, and sour cream to the bowl. Mix all the ingredients together until they are well combined.

Once everything is mixed together, add the hard-boiled eggs to the bowl and stir them in gently.

Cover the bowl and refrigerate the potato salad until you are ready to serve it.