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In a medium saucepan place unpeeled potatoes in enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cut the potatoes into 1-inch cubes.
Meanwhile, in medium bowl whisk together olive oil, vinegar, garlic and black pepper. Fold in eggs, sour cream, celery and onion. Add the potatoes. Toss lightly to coat.