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Thoroughly wash the potatoes and cut them into one inch cubes.
Fill a large pot half way with water and add ½ tsp of lemon juice. Bring the liquid to a boil then add the potatoes.
Set a timer for ten minutes then test the potatoes by piercing one with a fork.
Drain the potatoes then spread them out on a cookie sheet in a single layer to cool.
While the potatoes are cooling, clean and finely chop the celery, parsley and green onions. Place all of the chopped vegetables in a bowl.
Add the sour cream, mayonnaise, salt and pepper. Stir well, then taste test.
Once the potatoes have cooled, add them to the vegetable and dressing mixture. Stir well, slightly mashing about ⅓ of the potatoes.
Chill the mixture for at least half an hour or until it is chilled through and the flavors have mixed.