Pour water on a cooking pot. Let boil.
Add the potatoes and a teaspoon of salt. Boil for 18 to 23 minutes. Remove from the cooking pot, Let cool and then cube.
Meanwhile, combine mayonnaise, sour cream, sweet pickle relish, curry powder, salt, and ground black pepper in a mixing bowl. Mix well.
Add the onion, celery and potatoes. Gently mix until the ingredients are well incorporated.
Chill in the fridge for 3 hours.
Top with almonds and sunflower seeds.
Serve. Share and enjoy!