1.
Add mayonnaise, yogurt, mustard, and sour cream to a bowl, whisking together.
2.
Add white wine vinegar, whisking again.
3.
Add green onion, celery, sugar, salt, celery seed, white pepper, and garlic powder to mix.
4.
Cover and chill for at least two hours.
5.
Cut potatoes into 1/2-inch chunks, leaving skins on; place in a pot, filling with water to just cover the potatoes.
6.
Bring to a boil, reduce heat, and simmer for 15 minutes or until just tender.
7.
Drain well, set aside, and allow to cool.
8.
Once cool mix potatoes with sauce, toss, and serve or cover and chill.